This colourful Buddha bowl essentially takes the best elements of a chilli burrito and turns them into a fantastic salad. This simple mix of vegetables is then spiced up with a hot Sriracha sauce. Despite their simplicity, Buddha bowls pack a lot of goodness and offer a great way to get a variety of vegetables into your diet.
for the ‘raw’ chilli
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground paprika
- 2 tsp rapeseed oil
- ½ lime juice and zest
- 1 medium red pepper diced
- 1 medium red onion diced
- 2 x 400g can black beans rinsed and drained
- 4 large vine tomatoes chopped
- 1 small bunch coriander chopped
for the burritos bowl
- 1 tbsp rapeseed oil
- ½ small lime juice and zest
- 1 tsp siracha sauce
- To taste black pepper
for the buddha bowl layers
- 225g quinoa cooked as directed on the pack and chilled
- 100g kale washed and roughly chopped
- 325g sweetcorn rinsed and drained
- 1 large carrot roughly grated
- 1 small red onion sliced
- To make the chilli: Prepare the chilli, place the spices, rapeseed oil, lime juice and zest into a small bowl. Whisk together with a fork until combined.
- In a large mixing bowl, toss together the red pepper, diced onion, black beans, tomatoes and half of the coriander. Gently stir through the dressing.
- To make the burrito bowl dressing: Place all of the ingredients into a small bowl and whisk until combined. Season with black pepper.
- To serve: Divide the quinoa between big shallow bowls and top spoonfuls of chilli, kale, sweetcorn, carrots and red onion, placed side by side. Serve with a drizzle of dressing and sprinkle over the remaining coriander.