The Buddha bowl has teamed up with Tex-Mex to create this unique, vegan, and super tasty dish! A zingy cabbage & carrot slaw is topped with crispy falafel and served with a corn, black bean & piquanté pepper chilli. It is finished off with a cashew cream cheese dressing and chilli flakes for a fusion taste extravaganza!
Tex-mex Buddha Bowl
Tex-mex Buddha Bowl
with a carrot slaw & piquanté peppers
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Black Beans
- Cabbage
- Carrot
- Cashew Nut Cream Cheese
- Corn
- Dried Chilli Flakes
- Green Leaves
- Lemon Juice
- Outcast Classic Falafel Mix
- Piquanté Peppers
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
FALAFEL & STOCK
Boil the kettle. In a bowl, combine the falafel mix, a pinch of salt, and 100ml of boiling water. Mix, but not for longer than 30 seconds. Cover and set aside for at least 10 minutes. Dilute the stock with 65ml of boiling water and set aside.
SLAW & DRIZZLE
In a salad bowl, toss together the shredded green leaves, the thinly sliced Cabbage, the grated carrot, a drizzle of olive oil, and the lemon juice. Set aside. Loosen the cashew cream cheese with water in 5ml increments until drizzling consistency. Season and set aside.
SPICY BEANS & Corn
Place a pan over high heat with a drizzle of oil. When hot, fry the Corn and the drained black beans until slightly charred, 3-5 minutes (shifting occasionally). Lower the heat and stir in the diluted stock, the chopped 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.
FALAFEL FUN
Roll the falafel mixture into 4-5 balls and gently flatten to form mini patties. Wipe down the pan and return to medium heat with enough oil to cover the base. When hot, fry the falafel patties until golden and crispy, 3-4 minutes per side. Remove from the pan and drain on paper towel.
BUDDHA BOWLED OVER!
Plate up the zingy slaw and the spicy beans & Corn. Top with the crispy falafels and a drizzle of the cashew cream cheese dressing. Finish it off with any remaining chilli flakes (to taste). Dig in, Chef!
FALAFEL & STOCK
Boil the kettle. In a bowl, combine the falafel mix, a pinch of salt, and 200ml of boiling water. Mix, but not for longer than 30 seconds. Cover and set aside for at least 10 minutes. Dilute the stock with 100ml of boiling water and set aside.
SLAW & DRIZZLE
In a salad bowl, toss together the shredded green leaves, the thinly sliced Cabbage, the grated carrot, a drizzle of olive oil, and the lemon juice. Set aside. Loosen the cashew cream cheese with water in 5ml increments until drizzling consistency. Season and set aside.
SPICY BEANS & Corn
Place a pan over high heat with a drizzle of oil. When hot, fry the Corn and the drained black beans until slightly charred, 4-6 minutes (shifting occasionally). Lower the heat and stir in the diluted stock, the chopped 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.
FALAFEL FUN
Roll the falafel mixture into 4-5 balls per portion and gently flatten to form mini patties. Wipe down the pan and return to medium heat with enough oil to cover the base. When hot, fry the falafel patties until golden and crispy, 3-4 minutes per side. Remove from the pan and drain on paper towel.
BUDDHA BOWLED OVER!
Plate up the zingy slaw and the spicy beans & Corn. Top with the crispy falafels and a drizzle of the cashew cream cheese dressing. Finish it off with any remaining chilli flakes (to taste). Dig in, Chef!
FALAFEL & STOCK
Boil the kettle. In a bowl, combine the falafel mix, a pinch of salt, and 300ml of boiling water. Mix, but not for longer than 30 seconds. Cover and set aside for at least 10 minutes. Dilute the stock with 160ml of boiling water and set aside.
SLAW & DRIZZLE
In a salad bowl, toss together the shredded green leaves, the thinly sliced Cabbage, the grated carrot, a drizzle of olive oil, and the lemon juice. Set aside. Loosen the cashew cream cheese with water in 5ml increments until drizzling consistency. Season and set aside.
SPICY BEANS & Corn
Place a pan over high heat with a drizzle of oil. When hot, fry the Corn and the drained black beans until slightly charred, 5-7 minutes (shifting occasionally). Lower the heat and stir in the diluted stock, the chopped 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.
FALAFEL FUN
Roll the falafel mixture into 4-5 balls per portion and gently flatten to form mini patties. Wipe down the pan and return to medium heat with enough oil to cover the base. When hot, fry the falafel patties until golden and crispy, 3-4 minutes per side. Remove from the pan and drain on paper towel.
BUDDHA BOWLED OVER!
Plate up the zingy slaw and the spicy beans & Corn. Top with the crispy falafels and a drizzle of the cashew cream cheese dressing. Finish it off with any remaining chilli flakes (to taste). Dig in, Chef!
FALAFEL & STOCK
Boil the kettle. In a bowl, combine the falafel mix, a pinch of salt, and 400ml of boiling water. Mix, but not for longer than 30 seconds. Cover and set aside for at least 10 minutes. Dilute the stock with 200ml of boiling water and set aside.
SLAW & DRIZZLE
In a salad bowl, toss together the shredded green leaves, the thinly sliced Cabbage, the grated carrot, a drizzle of olive oil, and the lemon juice. Set aside. Loosen the cashew cream cheese with water in 5ml increments until drizzling consistency. Season and set aside.
SPICY BEANS & Corn
Place a pan over high heat with a drizzle of oil. When hot, fry the Corn and the drained black beans until slightly charred, 5-7 minutes (shifting occasionally). Lower the heat, and stir in the diluted stock, the chopped 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.
FALAFEL FUN
Roll the falafel mixture into 4-5 balls per portion and gently flatten to form mini patties. Wipe down the pan and return to medium heat with enough oil to cover the base. When hot, fry the falafel patties until golden and crispy, 3-4 minutes per side. Remove from the pan and drain on paper towel.
BUDDHA BOWLED OVER!
Plate up the zingy slaw and the spicy beans & Corn. Top with the crispy falafels and a drizzle of the cashew cream cheese dressing. 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 a carrot slaw & piquanté peppers is between 20 and 35 minutes.
What is the total time required to make Tex-mex Buddha Bowl with a carrot slaw & piquanté peppers?
The total time required to make Tex-mex Buddha Bowl with a carrot slaw & piquanté peppers is between 30 and 50 minutes.
How many servings does Tex-mex Buddha Bowl provide?
4 servings
What are the main ingredients in Tex-mex Buddha Bowl?
Black Beans, Cabbage, Carrot, Cashew Nut Cream Cheese, Corn, Dried Chilli Flakes, Green Leaves, Lemon Juice, Outcast Classic Falafel Mix, Piquanté Peppers, Vegetable Stock
What is the nutritional information of Tex-mex Buddha Bowl?
Calories: 577, Carbs: 74 grams, Fat: grams, Protein: 23.6 grams, Sugar: 17.9 grams, Salt: 1169 grams
How do I prepare Tex-mex Buddha Bowl?
FALAFEL & STOCK: Boil the kettle. In a bowl, combine the falafel mix, a pinch of salt, and 200ml of boiling water. Mix, but not for longer than 30 seconds. Cover and set aside for at least 10 minutes. Dilute the stock with 100ml of boiling water and set aside. FALAFEL FUN: Roll the falafel mixture into 4-5 balls per portion and gently flatten to form mini patties. Wipe down the pan and return to medium heat with enough oil to cover the base. When hot, fry the falafel patties until golden and crispy, 3-4 minutes per side. Remove from the pan and drain on paper towel. SPICY BEANS & CORN: Place a pan over high heat with a drizzle of oil. When hot, fry the corn and the drained black beans until slightly charred, 4-6 minutes (shifting occasionally). Lower the heat and stir in the diluted stock, the chopped 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. BUDDHA BOWLED OVER!: Plate up the zingy slaw and the spicy beans & corn. Top with the crispy falafels and a drizzle of the cashew cream cheese dressing. Finish it off with any remaining chilli flakes (to taste). Dig in, Chef! SLAW & DRIZZLE: In a salad bowl, toss together the shredded green leaves, the thinly sliced cabbage, the grated carrot, a drizzle of olive oil, and the lemon juice. Set aside. Loosen the cashew cream cheese with water in 5ml increments until drizzling consistency. Season and set aside.
What should be prepared from my kitchen to make Tex-mex Buddha Bowl?
Black Beans, Cabbage, Carrot, Cashew Nut Cream Cheese, Corn, Dried Chilli Flakes, Green Leaves, Lemon Juice, Outcast Classic Falafel Mix, Piquanté Peppers, Vegetable Stock
How many calories does Tex-mex Buddha Bowl have?
577 calories
How much fat content does Tex-mex Buddha Bowl have?
grams
Woolies Products in this dish
