Vegan Buddha Bowl with Grilled Veggies
Ingredients
- 1.5 cups cooked black beans (rinsed)
- 2 cloves garlic (minced)
- 1 teaspoon cumin
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon thyme
- 0.5 teaspoon oregano
- Veggie broth (for splashes)
- Lime juice (to taste)
- Green peppers (diced)
- Red peppers (diced)
- Red onion (diced)
- Salt (optional)
- Black pepper (optional)
- Sweet potato (for roasting)
- Fire roasted corn
- Greens
- Guacamole
- Cherry tomatoes
Preparation
Sauté black beans with minced garlic, cumin, smoked paprika, thyme, and oregano, using splashes of veggie broth to prevent sticking.
Turn off heat, add lime juice, and mix to coat beans fully. Adjust seasonings or add salt if needed. Serve immediately.
Dice green and red peppers and red onion. Optionally add salt and black pepper.
Sear the diced vegetables on both sides until grill marks appear, about 3-4 minutes per side using an electric grill.
Preheat oven to 200°C and roast cubed sweet potato until tender, about 25 minutes
Fire roast corn by grilling or using a flame until charred
Assemble all components in a bowl: add grilled vegetables, roasted sweet potato, spiced black beans, fire roasted corn, greens, guacamole, and cherry tomatoes