Black Bean Chilli Buddha Bowl

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14 Ingredients

Number of servings

800grams black beans, canned, drained
1tablespoons olive oil
2teaspoons cumin
2teaspoons smoked paprika
1teaspoons ground coriander
2 cloves garlic, peeled and minced
1/2teaspoons chilli powder
400grams chopped tomatoes, canned
500grams quinoa, ready cooked
200grams lettuce, shredded
150grams cherry tomatoes, chopped
2 medium lime, 1 juiced and zested, 1 cut in wedges
1 large avocado, cut into quarters and sliced
3tablespoons coriander, fresh, chopped

Nutrition per serving

42% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

This quick black bean chilli is delicious with all the trimmings in this quick and simple buddha bowl.

If you prefer a spicier chilli, serve with some pickled jalapenos.

Method

Step 1 of 3

Heat the oil in a large non-stick pan on medium high heat and add the garlic. Cook for 2 minutes, then stir in the spices and black beans. Cook for 2-3 minutes to coat everything, then pour in the chopped tomatoes and juice of half a lime. Reduce the heat and leave to simmer for 10 minutes.

Step 2 of 3

Cook the quinoa according to pack instructions , pour into a bowl and add the remaining lime juice and zest. Fluff with a fork and set aside.

Step 3 of 3

To assemble, divide the quinoa between 4 bowls, add the shredded lettuce and top with black bean chilli. Add the cherry tomatoes, avocado slices and lime wedges, scatter with fresh coriander and serve.