Black bean Buddha bowl with creamy cashew dressing

Black bean Buddha bowl with creamy cashew dressing

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We love the combination of aromatic spices with fresh, crunchy vegies – the beans are amazing, with just a hint of chilli.

The ingredient of Black bean Buddha bowl with creamy cashew dressing

  1. 200g (1 cup) tri-coloured quinoa, rinsed, drained
  2. 580ml (2 1/3 cups) water
  3. 2 teaspoons ground cumin
  4. 2 teaspoons extra virgin olive oil
  5. 1 red onion, finely chopped
  6. 2 garlic cloves, crushed
  7. 2 teaspoons sweet paprika
  8. 400g can black beans, rinsed, drained
  9. 2 zucchini, trimmed, cut into thin noodles
  10. 2 corncobs, cooked, kernels removed
  11. Thinly sliced long fresh red chilli, to serve
  12. Fresh coriander leaves, to serve
  13. 50g raw cashews, soaked in cold water for 3 hours
  14. 1 tablespoon lemon juice
  15. 1 tablespoon extra virgin olive oil
  16. 2 tablespoons chopped fresh coriander
  17. 60ml (1/4 cup) water

The instruction how to make Black bean Buddha bowl with creamy cashew dressing

  1. Place the quinoa, 2 cups of the water and 1 tsp of the cumin in a saucepan over medium heat. Bring to the boil. Reduce heat to low. Cook, covered, for 12 minutes or until the water has been absorbed and the quinoa is al dente.
  2. Meanwhile, heat the oil in a saucepan over medium heat. Add the onion. Cook, stirring occasionally, for 5 minutes or until softened. Add the garlic, paprika and remaining cumin. Cook, stirring, for 1 minute or until aromatic. Add the black beans and remaining water. Simmer for 5 minutes or until water has almost evaporated. Coarsely mash the beans with a fork.
  3. For the dressing, drain the cashews. Process the cashews, lemon juice, oil and coriander in a small food processor or blender until combined. Gradually add water until thick and creamy.
  4. Divide the quinoa, bean mixture, zucchini and corn among bowls. Drizzle with the dressing. Sprinkle with the chilli and coriander.

Nutritions of Black bean Buddha bowl with creamy cashew dressing

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