Black Bean Buddha Bowl

Black beans, hasselback potaoes, corn, cauliflower, tomatoes and spinach.

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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.

Prep Time2

Cook Time1 20

Total Time1 22

Course: Dinner

Cuisine: Vegan

Servings: people

Calories: 1581kcal

Author: Jen Sim

Equipment

Oven tray

Ingredients

5 potatoes
A pinch of mixed herbs
A pinch of garlic seasoning
½ a cauliflower
½ teaspoon of cumin
¼ teaspoon curry powder
¼ teaspoon of paprika
300 g of black beans
1.5 l of water
2-3 tablespoon of tomato puree
½ 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 tablespoon 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, ¼ teaspoon of garlic powder, ½ teaspoon of cumin, ¼ teaspoon 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 tablespoon of cooked black beans, 3-4 tablespoon of roasted cauliflower, two hasselback potatoes, ½ an avocado with a sprinkle of sesame seeds, corn and tomatoes (as shown).

Notes

Batch: Feel free to half, double or triple the ingredients in this recipe to feed more or less people.

Nutrition