Chipotle Black Bean Buddha Bowl
Ingredients
- 2 jars of black beans
- 1/2 red onion
- 2 cloves of garlic
- 1 tsp chipotle paste
- 1 tbsp tomato paste
- Pinch of sugar
- 1/4 of a stock cube
- 1 tsp marjoram
- 1 red pepper, sliced
- 1 tin of sweetcorn
- 1 large sweet potato
- 1 avocado
- Pickled onions to taste
- Handful of fresh coriander
- Lime
- 300g cooked rice
- 1 head of romaine lettuce
Preparation
Cube the sweet potato and roast with olive oil, salt, and pepper at 200°C for 35-40 minutes until caramelised and soft.
Drain the corn, drizzle with olive oil, salt, and pepper, and roast at the same temperature until charred. Check and stir regularly for even cooking.
Dice the onion and mince the garlic.
Fry the onion in olive oil for 5 minutes.
Add the garlic, tomato paste, and chipotle paste, and stir for a minute.
Pour in the black beans with their juices.
Add the quarter stock cube, stir well, bring to a boil, and reduce to a simmer for 15 minutes until thick.
Layer the bowl with rice, lettuce, fresh chopped peppers, beans, corn, sweet potato, and pickled onions.
Finish with fresh coriander and lime.
Tips
This dish is ideal for meal prep and can be enjoyed the next day for lunch.
