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!
Serving guide
Choose your portion size.
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!
Vegetable Stock - 7,5ml
Corn - 120g
Black Beans - 360g
Piquanté Peppers - 30g
Dried Chilli Flakes - 7,5ml
Green Leaves - 60g
Shredded Cabbage & Julienne Carrots - 225g
Lemon Juice - 30ml
Buttanut Macadamia Nut Yoghurt - 125ml
Avocados - 3
Old Stone Mill Everything Bagel Spice - 30ml
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!
Vegetable Stock - 10ml
Corn - 160g
Black Beans - 480g
Piquanté Peppers - 40g
Dried Chilli Flakes - 10ml
Green Leaves - 80g
Shredded Cabbage & Julienne Carrots - 300g
Lemon Juice - 40ml
Buttanut Macadamia Nut Yoghurt - 160ml
Avocados - 4
Old Stone Mill Everything Bagel Spice - 40ml
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R98.58
for 4 servings · R24.64 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Corn needs 160 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 39% of packR9.25
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
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Piquanté Peppers needs 40 gPEPPADEW Piquanté Pepper Chutney 400 g 400 g at R58.99 · 10% of packR5.90
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Black Beans needs 480 gBlack Beans 500 g 500 g at R57.99 · 96% of packR55.67
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Vegetable Stock needs 10 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 2% of packR0.80
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Avocados needs 4Ripen at Home Loose Avocado R19.99 · whole pack (size can't be divided)R19.99
Not in the Woolies basket — source these elsewhere:
- Old Stone Mill Everything Bagel Spice
- Shredded Cabbage & Julienne Carrots
- Buttanut Macadamia Nut Yoghurt
- Dried Chilli Flakes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, 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 Carrot, 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! 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. 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, 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 Carrot, Vegetable Stock
How many calories does Tex-Mex Buddha Bowl have?
633 calories
How much fat content does Tex-Mex Buddha Bowl have?
grams