Mexican Buddha Bowl

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Yummy, comforting one bowl dish, perfect for a nice evening in!

Mexican Bean Buddha Bowl

  • Servings: 2
  • Difficulty: easy
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Dairy-free, gluten-free, nut-free, vegan.

I love making the beans in the tomato sauce in advance and pre-chop the vegetables for an easy mid-week meal. You can even prepare the fried veg, beans and rice in advance and assemble everything for lunch at work if you have the facilities to do so there!

Put the rice on after you have made the beans and before you start flash-frying the vegetables to get everything ready at about the same time (keep in mind the different cooking times between white and brown rice).

As to the beans, you can make your life as difficult or easy as you want to. If I have the time on the weekend, I will use dried beans, soak and cook them. If I don’t, I will buy a can or jar of cooked black beans. You are the best judge of how much time you have: no one will think less of you if you use jarred or canned beans. Promise! Perfection in the kitchen is overrated unless you go to a Michelin restaurant to treat yourself! 😉


    For the beans in enchilada sauce:

  • 1 cup of dried black beans, soaked for at least 12 hours, drained and simmered in fresh water with a piece of kombu seaweed for better digestability OR 2 cans of cooked black beans, rinsed
  • 2 tbsp coconut oil
  • 2 tbsp gluten-free flour (or normal if you do not need to be gluten-free)
  • a tiny pinch of dried, crushed piri piri chilli flakes
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 1/4 tsp cayenne pepper
  • approx. 3 tbsp tomato paste
  • 200 mL vegetable broth
  • sea salt and pepper, to taste
  • 2x tomatoes, finely chopped

    For the flash-fried vegetables:

  • 1 large green pepper, chopped lengthwise into strips
  • 1 large red onion, cut into half, then chopped lengthwise
  • 8-10 medium mushrooms, sliced
  • 1 tbsp coconut oil
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • salt and pepper to taste

    To serve:

  • 1 cup brown or white long grain rice, cooked as per the cooking instructions
  • 1/2 avocado, chopped
  • fresh coriander, chopped, to taste
  • a bit of romain lettuce, a large handful
  • 2 wedges of lime


For the beans in enchilada sauce:

  1. In a saucepan, melt the coconut oil over medium heat. Stir in the flour until well combined, then add the crushed chillies, garlic powder, cumin and cayenne pepper until all combined. Cook for a few seconds more until fragrant.
  2. Stir the tomato paste into the flour and spice paste, then the broth. Whisk well and rapidly to ensure everything gets dissolved without clumps. Add the beans and the chopped tomatoes. Bring to a boil over high heat, then reduce to a simmer for another 5-10 minutes. Stir in salt to taste.

For the flash-fried vegetables:

  1. Melt coconut oil in a wok or frying pan over high heat.
  2. Add the chopped vegetables and fry for about 5 minutes regularly stirring until the vegetables gain colour.
  3. Add the spices and fry for another 1-2 minutes, then remove from the heat.

To assemble:

Divide the rice, beans and vegetables evenly between two bowls. Add some romaine lettuce, chopped avocado and coriander to both bowls and serve each bowl with a wedge of lime. Enjoy!

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