Mexican-Buddha Bowl

On busy days, I love meals that can be prepped ahead and heated up when ready to eat. The true definition of Buddha Bowl is a bowl that is packed with food to give it a rounded “belly” appearance much like the belly of a Buddha. So be sure to pack your bowls until they are brimming with delicious Mexican flavours.

• SERVES: 2-4

• PREP TIME: 15 mins

• COOKING TIME: 30 mins



  • 1⁄2 red onion, chopped
  • 1⁄2 pineapple, peeled and roughly chopped
  • 1 tomato, skinned and chopped
  • 1⁄2 tsp fine Himalayan salt
  • juice of 1⁄2 lime (keep the rest for the toppings)
  • a handful of fresh coriander, chopped


  • 1⁄2 x 400 g can chickpeas, rinsed, drained and dried
  • 2 cups peeled and cubed butternut
  • 1 Tbsp extra virgin olive oil
  • 1 tsp ground cumin
  • 1⁄2 tsp ground cinnamon
  • salt and pepper, to taste
  • 11⁄2 cups uncooked quinoa, rinsed
  • 3 cups water
  • 2 cloves garlic, crushed
  • 1 brown onion, sliced
  • 1 red pepper, sliced
  • 1⁄2 tsp chipotle chilli powder (or for a milder version 1⁄2 tsp smoky paprika and 1⁄2 tsp ground cumin)
  • 1⁄2 tsp Himalayan salt
  • 1⁄2 x 400 g can black beans, rinsed and drained
  • 1⁄2 cup cooked corn (sliced off the cob) or canned
  • whole kernel corn, drained 1 avocado, sliced
  • 1–2 jalapeños, sliced


  • hemp seeds
  • lime wedges


First, make the salsa. Combine all the ingredients in a bowl. Preheat the oven to 200°C. Line a baking tray with baking paper. Place the chickpeas and butternut in a bowl, then add the oil, cumin and cinnamon. Toss to coat evenly. Season with salt and pepper. Spread the chickpeas and butternut on the prepared baking tray and roast for 30 minutes.

Boil the quinoa in the water for 15–18 minutes until soft. Drain any excess water. Heat some oil in a pan. Add the garlic, onion, red pepper, chipotle powder and Himalayan salt and fry for about 5 minutes, until the onions are soft and translucent. Remove and set the onion mixture aside. Add the black beans and corn to the same pan and fry for 3–5 minutes over high heat to slightly char. Set aside to cool.

Add the quinoa mixture to a bowl, followed by the onion mixture, black beans and corn, the roasted chickpeas and butternut, avocado slices, sliced jalapeños and toppings. Serve with the salsa.

Get more delicious plant-based recipes from my new book ‘Made with Love and Plants’ from Takealot, Amazon, or select independent bookstores.

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