This nutritious Mexican Papaya Buddha bowl is full of fibre and protein making it the prefect lunchtime meal.
Mexican Papaya Buddha Bowl Recipe
Serves 2
Ingredients:
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 Tbsp toasted sunflower seeds
Dressing
¼ tsp sweet paprika
¼ tsp cumin
Pinch (tsp) chilli powder
Pinch (tsp) sea salt
¼ tsp maple syrup
2 tbsp olive oil
1 tbsp lime juice
Method:
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 pre-heated 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
Smart Tip:
You can substitute frozen corn kernels for fresh and simply sauté them with a tablespoon of dressing before adding to the bowl.
