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Black bean Buddha bowl with creamy cashew dressing
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Spiced beans with tender veggies, featuring a touch of chili for a flavorful kick.
Ingredients:
  • 200g (1 cup) tri-coloured quinoa, rinsed, drained
  • 580ml (2 1/3 cups) water
  • 5.00 gm ground cumin
  • 9.20 gm extra virgin olive oil
  • 1 red onion, finely chopped
  • 2 garlic cloves, crushed
  • 5.00 gm sweet paprika
  • 400g can black beans, rinsed, drained
  • 2 zucchini, trimmed, cut into thin noodles
  • 2 corncobs, cooked, kernels removed
  • Thinly sliced long fresh red chilli, to serve
  • Fresh coriander leaves, to serve
  • 50g raw cashews, soaked in cold water for 3 hours
  • 21.00 gm lemon juice
  • 18.20 gm extra virgin olive oil
  • 40.00 ml chopped fresh coriander
  • 60ml (1/4 cup) water
Instructions:
  • In a saucepan over medium heat, combine the quinoa, 2 cups of water, and 1 tsp of cumin. Bring to a boil, then simmer on low, covered, for 12 minutes until the quinoa is al dente and the water has been absorbed.
  • Heat oil in a saucepan over medium heat. Sauté onion until softened, about 5 minutes. Stir in garlic, paprika, and remaining cumin, and cook until aromatic, about 1 minute. Add black beans and remaining water, simmer until water has almost evaporated. Gently mash the beans with a fork.
  • 1. Drain the cashews and blend them with lemon juice, oil, and coriander in a food processor or blender until smooth. Slowly incorporate water until the dressing is thick and creamy.
  • Serve the quinoa, bean mixture, zucchini, and corn in bowls. Top with the dressing, then sprinkle with chili and coriander.

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