a caribbean and vegan buddha bowl recipe: brown rice, avocado, black beans, cilantro & flax seeds
Course
Salad
Cuisine
caribbean
Total Time35minutes
Servings2
Calories871kcal
AuthorClaudia Rinaldi | Gourmet Project
Ingredients
1cupbrown basmati rice
1canprecooked black beans
2tablespoonsavocado oil
1handful of fresh cilantro
1shallot
1lime
1tablespoonflax seeds
1avocado
10filletsdried tomatoes
Instructions
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.