Buddha bowl with avocado, rice, black beans, dried tomatoes, cilantro, and flax seeds.
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 with rice, avocado and black beans
a caribbean and vegan buddha bowl recipe: brown rice, avocado, black beans, cilantro & flax seeds
- 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
Peel and slice the shallot. Squeeze the lime and sink the shallot slices in half of it.
Cook the rice following package directions (or these).
Peel and slice the avocado. Rinse and drain black beans.
Coarsely chop cilantro and dried tomatoes.
Drain shallot slices (5 minutes in the lime juice are enough to soften the flavor).
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.
Enjoy your black beans Buddha bowl!