15 Minute Buddha Bowl

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Delicious and customisable to your own personal taste, plus they make for a great way of clearing out the fridge, or making a meal out of leftovers!

Prep 5 min

Cook 10 min

Ready in 15 min

Servings 4

Ingredients

  • 2 tbsp Olive oil

  • 1 onion(s) Sweet onion (chopped)

  • 1 pepper(s) Red chili pepper (also chile or chilli) (finely chopped)

  • 2 clove(s) Garlic (chopped)

  • 1 can (15oz) Black beans, canned

  • 1/2 tsp Salt

  • 1/2 tbsp Cumin

  • 1/2 tbsp Soy sauce, tamari

  • 1 dash Black pepper

  • 2 1/2 cup Baby spinach

  • 2 cup Brown rice, medium-grain, cooked

  • 1/2 avocado(s) Avocado (sliced or chopped into cubes, for topping)

  • 2 tbsp Kimchi (heaped, for topping)

  • 4 tbsp Hummus (heaped, for topping)

  • 1 medium Orange (segmented, for topping)

  • 1/4 cup Raspberries (a handful, for topping)

  • 1/4 cup Cashew nuts, roasted (a handful, for topping)

  • 1/4 tsp Hot pepper (chili) flakes (for topping)

Instructions

1. Add olive oil in a pan and heat over medium-high heat.

2. Add the chopped onion, chili and garlic and cook for a few minutes, until onion begins to soften.

3. Add black beans to the pan and stir together to heat through. Then, add the salt, cumin, tamari, black pepper and baby spinach and stir to cook until spinach is wilted and spices are fragrant.

4. Remove from heat and divide among bowls. Add a scoop of rice to each bowl. Top each bowl with avocado, kimchi, hummus, orange segments, raspberries, cashew nuts and chilli flakes. Enjoy!

Quick Tips:

You can use any variety of veggies that you have at hand including bell peppers, cucumber, zucchini, mushrooms, broccoli, carrots, beets, cauliflower etc. You can also use chickpeas or other bean types.

Vegan, Vegetarian, Fast Meals, Dinner, Anti-inflammatoryLisa Kilgour, NutritionistDairy freeComment