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Mexican Papaya Buddha Bowl

Yields2 ServingsPrep Time5 minsCook Time8 minsTotal Time13 mins

 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
FOR THE 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
TIPS
 You can substitute frozen corn kernels for fresh and simply sauté them with a tsp of dressing before adding to the bowl.
1

In a small jar whisk together dressing ingredients.

2

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.

3

Divide ingredients into two bowls. Sprinkle with spring onion and sunflower seeds, and drizzle with dressing. Serve immediately.

Nutrition Facts

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Serving size