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Recipes

Mexican Buddha Bowls

These Mexican Buddha Bowls deliver on taste and presentation. Such a good, filling and healthy lunch. Give it a try and let us know what you think.

For more recipe inspiration check out our latest book, Paleo Primer: A Second Helping.

Serves: 4

Prep: 10 Minutes

Cook: 10 Minutes

Ingredients

  • 2 chicken fillets, chopped
  • 2 tsp. fajita spice blend (e.g. Steenbergs)
  • Juice of 1 lime
  • 230g black beans, cooked
  • 2 sweet potatoes, cooked and chopped
  • 1 avocado, chopped
  • 150g cherry tomatoes
  • 4 heaped tbsp sweetcorn
  • 200g mixed salad leaves
  • Handful fresh coriander
  • Handful fresh mint leaves
  • Salt and freshly ground black pepper
  • 1 tbsp. olive oil for cooking

Directions

  1. Warm the olive oil in a frying pan and add the chicken pieces. After a few minutes add the fajita blend and stir fry to coat the chicken in the spices.
  2. Season to taste and cook for 8–10 minutes until the chicken fillets are cooked through. Set aside to cool and squeeze over the fresh lime.
  3. Divide the lettuce into two bowls, top with a little fresh mint and coriander and finally add in sections (see image) the sweet potato, avocado, black beans, cherry tomatoes and sweetcorn.