A Spicy Black Bean Buddha Bowl with a Creamy Cashew Cheese Dressing
Ingredients
- 1 tin of black beans
- 1/2 red onion
- 4 cloves of garlic
- 1 chilli
- 1 tsp chipotle chilli flakes
- 1/2 tsp cumin
- 1 tsp paprika
- 1/4 tsp cayenne pepper
- 1 tbsp tomato paste
- 1/2 a tin of sweet corn
- 1 romain salad heart
- 1/2 a red onion
- 1 salad tomato
- 1/2 a lemon juiced
- 100g quinoa
- 1 veg stock cube
- cashew cream:
- small handful of cashews
- 3 tbsp water
- 1 tbsp nutritional yeast
- 1/4 tsp turmeric
- 1/4 tsp paprika
- salt & pepper
Preparation
Rinse the quinoa under cold water and then bring 300ml water to a boil, add the stock cube and the quinoa and let simmer for 20-25 mins until all the liquid has been absorbed
Soak the cashews in hot water for 10 minutes and then blend all the ingredients in a high speed blender, adding more water to reach your desired consistency
Prepare the beans by slicing the onion into half-moons and grating the garlic into a fine paste
Dice the chilli and have your spices ready
Heat a pan and fry the onions for 5-7 minutes until just starting to brown
Add in the garlic, chilli and spices and cook for another minute or so to release all the aromas
Add in the tomato paste and stir into everything and then add the black beans and their water, and then fill the empty can half way with water and pour that in too
Season with salt and pepper, bring to a boil and leave to simmer for 20 minutes stirring regularly (should be done around the same time as the quinoa)
Once the quinoa is ready and the beans are done begin to assemble your bowl with all the ingredients
Drizzle the cashew cream on top and enjoy!
