Sweet corn, rich black beans & sweet peppers soak up a flavourful veggie stock. Served with a colourful, lemon-infused carrot & cabbage slaw, a creamy yoghurt drizzle and bagel spice-coated avo. These clever combinations are a culinary lesson in undestanding the innovative use of ingredients, Chef!
Tex-Mex Buddha Bowl
Tex-Mex Buddha Bowl
with creamy avocado
Hands on Time: 20 - 35 minutes
Overall Time: 25 - 40 minutes
Ingredients:
- Avocado/s
- Avocados
- Black Beans
- Buttanut Macadamia Nut Yoghurt
- Corn
- Dried Chilli Flakes
- Green Leaves
- Lemon Juice
- Old Stone Mill Everything Bagel Spice
- Piquanté Peppers
- Shredded Cabbage & Julienne Carrots
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Sugar/Sweetener/Honey
BEAN THERE, DONE THAT
Boil the kettle. Dilute the stock with 65ml [100ml]|#7DA0D7 of boiling water and set aside. Place a pan over high heat with a drizzle of oil. When hot, fry the Corn and the black beans until slightly charred, 3-5 minutes (shifting occasionally). Lower the heat, and stir in the stock, the peppers, and ½ the chilli flakes (to taste). Simmer until slightly reduced, 1-2 minutes. Add a sweetener and seasoning. Transfer to a bowl, cover, and set aside.
VEGGIES & YOGHURT DRIZZLE
In a salad bowl, toss the green leaves, the cabbage and carrot mix, and a drizzle of olive oil, and the lemon juice. Set aside. In a separate bowl, add the yoghurt and seasoning.
SPICE THE AVO
Coat the avocado in the bagel spice and seasoning.
PLATE UP AND ENJOY
Bowl up the zingy slaw and the spicy beans & Corn. Top with the avocado and a drizzle of the yoghurt. Finish it off with any remaining chilli flakes (to taste). Dig in, Chef!
BEAN THERE, DONE THAT
Boil the kettle. Dilute the stock with 65ml [100ml]|#7DA0D7 of boiling water and set aside. Place a pan over high heat with a drizzle of oil. When hot, fry the Corn and the black beans until slightly charred, 3-5 minutes (shifting occasionally). Lower the heat, and stir in the stock, the peppers, and ½ the chilli flakes (to taste). Simmer until slightly reduced, 1-2 minutes. Add a sweetener and seasoning. Transfer to a bowl, cover, and set aside.
VEGGIES & YOGHURT DRIZZLE
In a salad bowl, toss the green leaves, the cabbage and carrot mix, and a drizzle of olive oil, and the lemon juice. Set aside. In a separate bowl, add the yoghurt and seasoning.
SPICE THE AVO
Coat the avocado in the bagel spice and seasoning.
PLATE UP AND ENJOY
Bowl up the zingy slaw and the spicy beans & Corn. Top with the avocado and a drizzle of the yoghurt. Finish it off with any remaining chilli flakes (to taste). Dig in, Chef!
BEAN THERE, DONE THAT
Boil the kettle. Dilute the stock with 160ml [200ml]|#7DA0D7 of boiling water and set aside. Place a pan over high heat with a drizzle of oil. When hot, fry the Corn and the black beans until slightly charred, 5-7 minutes (shifting occasionally). Lower the heat, and stir in the stock, the peppers, and ½ the chilli flakes (to taste). Simmer until slightly reduced, 1-2 minutes. Add a sweetener and seasoning. Transfer to a bowl, cover, and set aside.
VEGGIES & YOGHURT DRIZZLE
In a salad bowl, toss the green leaves, the cabbage and carrot mix, and a drizzle of olive oil, and the lemon juice. Set aside. In a separate bowl, add the yoghurt and seasoning.
SPICE THE AVO
Coat the avocado in the bagel spice and seasoning.
PLATE UP AND ENJOY
Bowl up the zingy slaw and the spicy beans & Corn. Top with the avocado and a drizzle of the yoghurt. Finish it off with any remaining chilli flakes (to taste). Dig in, Chef!
BEAN THERE, DONE THAT
Boil the kettle. Dilute the stock with 160ml [200ml]|#7DA0D7 of boiling water and set aside. Place a pan over high heat with a drizzle of oil. When hot, fry the Corn and the black beans until slightly charred, 5-7 minutes (shifting occasionally). Lower the heat, and stir in the stock, the peppers, and ½ the chilli flakes (to taste). Simmer until slightly reduced, 1-2 minutes. Add a sweetener and seasoning. Transfer to a bowl, cover, and set aside.
VEGGIES & YOGHURT DRIZZLE
In a salad bowl, toss the green leaves, the cabbage and carrot mix, and a drizzle of olive oil, and the lemon juice. Set aside. In a separate bowl, add the yoghurt and seasoning.
SPICE THE AVO
Coat the avocado in the bagel spice and seasoning.
PLATE UP AND ENJOY
Bowl up the zingy slaw and the spicy beans & Corn. Top with the avocado and a drizzle of the yoghurt. Finish it off with any remaining chilli flakes (to taste). Dig in, Chef!
Frequently Asked Questions
What is the preparation time for Tex-Mex Buddha Bowl?
The preparation time for Tex-Mex Buddha Bowl with creamy avocado is between 20 and 35 minutes.
What is the total time required to make Tex-Mex Buddha Bowl with creamy avocado?
The total time required to make Tex-Mex Buddha Bowl with creamy avocado is between 25 and 40 minutes.
How many servings does Tex-Mex Buddha Bowl provide?
4 servings
What are the main ingredients in Tex-Mex Buddha Bowl?
Avocado/s, Avocados, Black Beans, Buttanut Macadamia Nut Yoghurt, Corn, Dried Chilli Flakes, Green Leaves, Lemon Juice, Old Stone Mill Everything Bagel Spice, Piquanté Peppers, Shredded Cabbage & Julienne Carrots, Vegetable Stock
What is the nutritional information of Tex-Mex Buddha Bowl?
Calories: 633, Carbs: 59 grams, Fat: grams, Protein: 15 grams, Sugar: 10.2 grams, Salt: 1208 grams
How do I prepare Tex-Mex Buddha Bowl?
PLATE UP AND ENJOY: Bowl up the zingy slaw and the spicy beans & corn. Top with the avocado and a drizzle of the yoghurt. Finish it off with any remaining chilli flakes (to taste). Dig in, Chef! SPICE THE AVO: Coat the avocado in the bagel spice and seasoning. VEGGIES & YOGHURT DRIZZLE: In a salad bowl, toss the green leaves, the cabbage and carrot mix, and a drizzle of olive oil, and the lemon juice. Set aside. In a separate bowl, add the yoghurt and seasoning. BEAN THERE, DONE THAT: Boil the kettle. Dilute the stock with 65ml [100ml]|#7DA0D7 of boiling water and set aside. Place a pan over high heat with a drizzle of oil. When hot, fry the corn and the black beans until slightly charred, 3-5 minutes (shifting occasionally). Lower the heat, and stir in the stock, the peppers, and ½ the chilli flakes (to taste). Simmer until slightly reduced, 1-2 minutes. Add a sweetener and seasoning. Transfer to a bowl, cover, and set aside.
What should be prepared from my kitchen to make Tex-Mex Buddha Bowl?
Avocado/s, Avocados, Black Beans, Buttanut Macadamia Nut Yoghurt, Corn, Dried Chilli Flakes, Green Leaves, Lemon Juice, Old Stone Mill Everything Bagel Spice, Piquanté Peppers, Shredded Cabbage & Julienne Carrots, Vegetable Stock
How many calories does Tex-Mex Buddha Bowl have?
633 calories
How much fat content does Tex-Mex Buddha Bowl have?
grams
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