Vegan Mexican Buddha bowl
Recipe, styling and imagery Ellie Bullen // @elsas_wholesomelife
This simple meal is perfect for when you feel like Mexican, but would prefer a lighter alternative to heavier dishes such as tacos and nachos. I love the addition of mango to this fresh Mexican-inspired bowl!
Serves 2 generously
110 g (1⁄2 cup) brown rice
400 g can black beans, top quarter of liquid drained 1⁄2 teaspoon sea salt
1⁄2 teaspoon onion powder
1⁄2 teaspoon ground cumin
1⁄4 teaspoon chilli powder
1 sweetcorn cob, cut into 4 pieces
1 tablespoon freshly squeezed lime juice, plus lime wedges to serve
freshly ground black pepper
8 cos lettuce leaves, shredded
1 tomato, diced
1 mango cheek, flesh diced
small handful of coriander leaves, roughly chopped chilli flakes, to serve
sliced fresh jalapeño, to serve
Lime and jalapeño dressing
2 tablespoons freshly squeezed lime juice
1⁄2 fresh jalapeño (or use sliced pickled jalapeños) 2 tablespoons apple cider vinegar
small handful of coriander leaves
Cook the rice according to the packet instructions, then remove from the heat and refresh under cold running water. Drain well, transfer to a bowl and set aside.
Meanwhile, place the black beans and their liquid, 125 ml (1⁄2 cup) of water, the salt, onion powder, cumin and chilli powder in a saucepan over medium–high heat. Simmer for 20–25 minutes or until thickened.
Dry-fry the corn in a frying pan over high heat for 4 minutes or until cooked through and charred on all sides.
In a bowl, roughly mash the avocado with the lime juice and a pinch of salt and pepper. Set aside.
To make the lime and jalapeño dressing, place the ingredients and 1 tablespoon of water in a blender and pulse until smooth. Add the dressing to the rice and stir through.
To serve, divide the rice, lettuce, tomato, mango, black beans, corn, mashed avocado and coriander between two bowls. Scatter over a few chilli flakes and sliced jalapeño and serve with lime wedges.
The Global Vegan by Ellie Bullen, is out now (Plum, RRP $34.99)