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Mexican Black Bean & Quinoa Buddha Bowl with Chipotle Lime Dressing
Buddha bowl with cooked quinoa, cumin-warmed black beans, red cabbage, avocado, and a chipotle-lime yogurt dressing.
- 100 g quinoa
- 400 g tinned black beans
- 150 g corn kernels
- 150 g red cabbage
- 1 whole avocado
- 1 whole lime
- 1 whole chipotle peppers in adobo
- 100 g Greek yoghurt
- 20 g fresh coriander
- 2 tbsp olive oil
- ½ tsp cumin
- 1 to taste salt and black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Cook quinoa according to packet instructions; set aside to cool slightly.
- Step 2
Drain and rinse tinned black beans. Warm them in a small pan with cumin, salt, and pepper; set aside.
- Step 3
Finely slice red cabbage.
- Step 4
Make the dressing: blend 1 chipotle pepper with 100g Greek yoghurt, juice of 0.5 lime, 1 tbsp olive oil, salt, and pepper until smooth.
- Step 5
Halve avocado and remove the stone. Slice into thin wedges and toss with remaining lime juice and a pinch of salt.
- Step 6
Divide cooked quinoa between two bowls.
- Step 7
Top each bowl with warmed black beans, corn kernels, sliced red cabbage, and avocado slices.
- Step 8
Drizzle chipotle-lime dressing over the bowls.
- Step 9
Garnish with fresh coriander and serve immediately.
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