Tropical Buddha Bowls
with Black Beans, Poblano & Pineapple-Chili Slaw
Cooking time
25 minutes
Servings
2/4
Calories
910 /serving
The concept of the Buddha bowl is to create plant-based abundance from different supporting elements. 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.
We will send you:
- 1 Poblano pepper (or green pepper)
- 14g Cilantro
- 100g Radishes
- 1 Lime
- 150g Shredded cabbage
- 60ml Mayonnaise
- 160g White rice
- 540ml Black beans (canned)
- 45ml Pineapple chili sauce
Contains: Eggs
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
33 g
Saturated Fat
3 g
Sodium
510 mg
Total Carb
133 g
Sugars
15 g
Protein
26 g
Fibre
26 g
Preparation
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.
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.
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.
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.
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!
