Recipe for a black bean and corn buddha bowl – packed full of colour and fresh flavour
1 Red onion
2 Whole tomatoes
Salt and freshly cracked black pepper
30 ml (2 Tbsp.) Chopped coriander leaves
500 ml (2 cups) Cooked brown rice
1 x 410 g can Rhodes Quality Whole Kernel Corn, drained
1 x 410 g can Rhodes Quality Black Beans, drained and rinsed
1 Avocado, peeled and chopped
375 ml (1½ cups) Grated cheddar cheese
3 Spring onions, chopped
To serve: Fresh coriander leaves, croutons and herb salad dressing
Finely chop the red onion and the tomatoes and mix together.
Season with salt and pepper and stir in the 30 ml (2 Tbsp.) coriander and set aside.
Create 4 Buddha Bowls by dividing the rice between four bowls.
Add equal amounts of the Rhodes Quality Kernel Corn and Rhodes Black Beans to each bowl.
Divide the tomato salsa, chopped avocado between the bowls. Add the cheese.
Sprinkle the bowls with the spring onions, coriander leaves and croutons. Serve with the herb salad dressing.
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Recipe provided by Rhodes food products. Visit their website here for more great recipes.