Buddha Bowl
Total Time
15 minutes
Prep Time
0 seconds
Cook Time
15 minutes
Rating
0 out of 5 stars
(0)
Ingredients
2 servings
- 240g canned black beans
- 2 tablespoons toasted sesame oil
- 1 teaspoon paprika
- 1 red chilli
- 250g cooked quinoa
- 1 lemon
- 100g defrosted frozen edamame beans
- 2 small handfuls of spinach
- 4 oz cherry tomatoes
- 3.5 oz pickled cabbage
- 2 tablespoons sesame seeds
- pinch of flaky sea salt
- pinch of freshly ground black pepper
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Preparation
Step 1
In a bowl, toss the black beans with 1 tablespoon sesame oil, paprika, pinch of flaky sea salt and red chilli.
Step 2
Mix 1 tablespoon of sesame oil and a large crack of black pepper and lemon zest into the cooked quinoa. Divide into 2 wide bowls.
Step 3
Place the edamame, spinach, tomatoes, cabbage and black beans on top of the quinoa, keeping each separate in their own section.
Step 4
For the dressing, whisk all of the ingredients in a bowl until smooth. Drizzle ½ over 1 bowl of the vegetables and top with a sprinkling of sesame seeds and chilli. Store the remaining dressing in an airtight container and put both the dressing and remaining bowl in the fridge for the next day.
Step 5
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