This black bean Buddha bowl has all the goodies – Hasselback potatoes, corn, cauliflower and more! Get ready to feel zen while eating this delicious bowl.
Here’s some vegetarian inspiration to get you through the week! It’s day 12 of my vegetarian experiment and I must say it’s been a lot easier than I thought.
This bowl has to be one of my best creations yet and the roasted cauliflower was definitely the highlight (If you had told me that I’d be eating roasted cauliflower this time last year I would have laughed).
Nutritional Benefits:
Cauliflowers and tomatoes are high in vitamin C. Sweetcorn and potatoes are rich in fiber. Black beans are a great source of protein, avocados are high in healthy fats and spinach is rich in iron.
How to Make The Black Bean Buddha Bowl
Preheat the oven to 200C/180C fan/gas 6. Wash five potatoes and pat them dry. Place one potato on a wooden spoon and cut across evenly. The wooden spoon is to ensure that the potato stays intact. Repeat this step with the rest of the potatoes. Rub a splash of oil, salt to taste, pepper to taste, a pinch of mixed herbs and garlic seasoning into the potatoes and bake on the lowest shelf for 1 hour 20 minutes or until cooked.
While the potatoes are baking use a knife to cut the cauliflower into florets (small pieces) and add the florets to a baking tray. Add a drizzle of vegetable oil, 1/4 tsp of garlic powder, 1/2 tsp of cumin, 1/4 tsp of curry powder, paprika and salt to taste. Toss or mix well so that each floret is coated with seasoning. Then, bake for 15-20 minutes on each side and serve.
Meanwhile, wash 300g of black beans three times. Add black beans to a medium sized saucepan. Then, pour in 1.5l of water and bring to a boil. Add 2-3 tbsp of tomato puree and half a diced onion to the saucepan. Season with salt and pepper to taste. Mix well and leave to cook on a low/medium heat for 50-55 minutes or until soft. Alternatively you can use canned black beans to save time.
4. Preheat oven to 200C/180C fan/gas 6. Add corn to a greased oven tray and bake for 20-25 minutes or until tender. Meanwhile chop tomatoes, slice avocado in half and prep spinach. Once all the ingredients are ready plate up (as shown).
How to Store Black Bean Buddha Bowl
Add these ingredients to a bowl and take to lunch! Store ingredients separately for 1-2 days.
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Ingredients
- 5 potatoes
- A pinch of mixed herbs
- A pinch of garlic seasoning
- 1/2 a cauliflower
- 1/2 tsp of cumin
- 1/4 tsp curry powder
- 1/4 tsp of paprika
- 300 g of black beans
- 1.5 l of water
- 2-3 tbsp of tomato puree
- 1/2 onion (diced)
- 4 corn on the cob
- 2-4 handfuls of baby spinach
- 2-4 tomatoes (chopped)
- 2 avocados
- Salt and pepper to taste
- Sesame seeds (optional)
- A splash of vegetable oil
Instructions
- Preheat the oven to 200C/180C fan/gas 6. Wash five potatoes and pat them dry. Place one potato on a wooden spoon and cut across evenly. The wooden spoon is to ensure that the potato stays intact. Repeat this step with the rest of the potatoes. Rub a splash of oil, salt to taste, pepper to taste, a pinch of mixed herbs and garlic seasoning into the potatoes and bake on the lowest shelf for 1 hour 20 minutes or until cooked.
- Meanwhile, wash 300g of black beans three times. Add black beans to a medium sized saucepan. Then pour in 1.5l of water and bring to a boil. Add 2-3 tbsp of tomato puree and half a diced onion to the saucepan. Season with salt and pepper to taste. Mix well and leave to cook on a low/medium heat for 50-55 minutes or until soft. Alternatively you can use canned black beans to save time.
- While the potatoes are baking use a knife to cut the cauliflower into florets (small pieces) and add the florets to a baking tray. Add a drizzle of vegetable oil, 1/4 tsp of garlic powder, 1/2 tsp of cumin, 1/4 tsp of curry powder, paprika and salt to taste. Toss or mix well so that each floret is coated with seasoning. Then, bake for 15-20 minutes on each side and serve.
- Add the corn to a greased oven tray and bake at 200C/180C fan/gas 6 for 20-25 minutes or until tender.
- Once the potatoes are nearly ready chop the tomatoes, slice avocado and set aside.
- Finally, add the spinach to the base of a bowl, 3-4 tbsp of cooked black beans, 3-4 tbsp of roasted cauliflower, two hasselback potatoes, 1/2 an avocado with a sprinkle of sesame seeds, corn and tomatoes (as shown).
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