Buddha bowl with avocado, rice, black beans, dried tomatoes, cilantro, and flax seeds.
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This Buddha bowl recipe is inspired to Caribbean cuisine, the flavors of my childhood.
It is a vegan Buddha bowl recipe too: easy, healthy, and fresh, perfect for a Summer lunch.
On the site, there are other buddha bowl ideas: a chickpea Greek Buddha bowl, a farro Italian bowl, a lentils Moroccan style one, and a kale Winter bowl.
Grandma avocado tip: the best way to fast ripen avocados is to wrap them in newspapers.
![buddha bowl recipe #gourmetproject buddha bowl recipe](https://www.gourmetproject.net/wp-content/uploads/2019/07/buddha-bowl-recipe.jpg)
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buddha bowl with rice, avocado and black beans
a caribbean and vegan buddha bowl recipe: brown rice, avocado, black beans, cilantro & flax seeds
Total Time 35 minutes
Servings 2
Calories 871 kcal
Ingredients
- 1 cup brown basmati rice
- 1 can precooked black beans
- 2 tablespoons avocado oil
- 1 handful of fresh cilantro
- 1 shallot
- 1 lime
- 1 tablespoon flax seeds
- 1 avocado
- 10 fillets dried tomatoes
Instructions
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Peel and slice the shallot. Squeeze the lime and sink the shallot slices in half of it.
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Cook the rice following package directions (or these).
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Peel and slice the avocado. Rinse and drain black beans.
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Coarsely chop cilantro and dried tomatoes.
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Drain shallot slices (5 minutes in the lime juice are enough to soften the flavor).
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Assembly two bowls: rice, black beans, dried tomatoes, avocado, shallot and flax seeds. Season with avocado oil, salt to taste and lime juice. Finally, garnish with chopped cilantro.
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Enjoy your black beans Buddha bowl!
Claudia