Tropical Buddha Bowls
with Black Beans, Poblano & Pineapple-Chili Slaw
870 cals
25 mins
Description
The concept of the Buddha bowl is to create plant-based abundance. Our warm take tops a foundation of white rice with a black bean, poblano and cilantro sauté, and adds tropical notes from pineapple chili mayo in the slaw and on the side.
Contains:
Eggs
Ingredients
for 2 servings
(Double for 4 portions)
1 Poblano pepper (or green pepper)
100g Radishes
1 Lime
150g Shredded cabbage
14g Cilantro
60ml Mayonnaise
398ml Black beans (canned)
45ml Pineapple chili sauce
160g White rice
Nutrition
Total fat | 34g |
Saturated Fat | 3g |
Sodium | 500mg |
Total carbs | 119g |
Sugar | 15g |
Protein | 21g |
Fibres | 21g |
Recipe Instructions
Step 1: Cook the rice
- In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Step 2: Mise en place
- Meanwhile, juice the lime.
- Halve, core and medium-dice the poblano.
- Roughly chop the cilantro leaves and stems.
- Thinly slice the radishes.
- Drain and rinse the black beans.
- Tofu: Pat dry and cut into medium cubes; season with S&P. In a pan, heat a drizzle of oil on medium-high. Cook, 2 to 3 min. per side, until browned. Use as topping in step 5.
Step 3: Sauté the black beans & poblano
- In a large pan, heat a drizzle of oil on medium-high.
- Add the poblano and sauté, 2 to 3 min., until beginning to soften; season with S&P.
- Add the black beans and sauté, 2 to 3 min., until tender and warmed through.
- Add ½ the cilantro; stir well.
Step 4: Make the chili mayo & slaw
- Meanwhile, in a small bowl, combine the mayo, chili sauce, lime juice and S&P.
- In a medium bowl, combine the cabbage, radishes, 2 tbsp of the chili mayo (double for 4 portions), the remaining cilantro, a drizzle of oil and S&P.
Step 5: Plate your dish
- Divide the rice between your bowls.
- Top, side by side, with the black beans, poblano and slaw.
- Drizzle with the remaining chili mayo. Bon appétit!