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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

Course Salad
Cuisine caribbean
Total Time 35 minutes
Servings 2
Calories 871 kcal
Author Claudia Rinaldi | Gourmet Project

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

  1. Peel and slice the shallot. Squeeze the lime and sink the shallot slices in half of it.
  2. Cook the rice following package directions (or these).
  3. Peel and slice the avocado. Rinse and drain black beans.
  4. Coarsely chop cilantro and dried tomatoes.
  5. Drain shallot slices (5 minutes in the lime juice are enough to soften the flavor).
  6. 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.