If you’re looking to make a meal that is healthy, nutritious, and tasty all at the same time, then look no further than a Buddha bowl! The name “Buddha bowl” is thought to have originated from the idea of a round and full bowl, which represents the rounded belly of Buddha.
One of the benefits of Buddha bowls is their flexibility and versatility. You can mix and match ingredients to suit your taste preferences and they can be a great way to use up leftover vegetables and gluten-free grains in your refrigerator. They are also a convenient option for meal prepping, as you can make a large batch and portion out the bowls for the week ahead.
This Mexican Papaya Buddha Bowl is packed with brown rice, black beans and shredded chicken to keep you satisfied through the busiest of afternoons.
Thanks to Australian Papaya for sharing this recipe. For my recipes and tips visit www.australianpapaya.com.au.
Mexican Papaya Buddha Bowl
- 1 ear fresh corn
- 1 cup cherry tomatoes halved
- 1 cup canned black beans rinsed and drained
- ¼ cup fresh coriander leaves
- 6 lettuce leaves
- 1 cup cooked brown rice
- 1 cup shredded cooked chicken
- 1 small avocado halved
- ½ ripe papaya peeled and cut in wedges
- 1 spring onion thinly sliced
- 1 tablespoon toasted sunflower seeds
- ¼ teaspoon sweet paprika
- ¼ teaspoon cumin
- pinch chilli powder
- pinch sea salt
- ¼ teaspoon maple syrup
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- In a small jar whisk together dressing ingredients.
- Bring a pot of water to the boil, add corn and cook for 3 minutes. Drain corn and brush with a small amount of the dressing.Place in a preheated skillet over medium-high heat and cook for 5 minutes, turning a few times until the kernels are slightly charred. Cut into four rounds.
- Divide ingredients into two bowls. Sprinkle with spring onion and sunflower seeds, and drizzle with dressing. Serve immediately.
- You can substitute frozen corn kernels for fresh and simply sauté them with a teaspoon of dressing before adding to the bowl.