Protein Boost | Timesaver Tropical Buddha Bowls
with Tofu, Black Bean & Poblano Sauté
Cooking time
15 minutes
Servings
2/4
Calories
860 /serving
The concept of the Buddha bowl is to create plant-based abundance from different supporting elements. For our warm and sunny take, top rice with a black bean, poblano and cilantro sauté, and add tropical crunch from a creamy pineapple chili slaw.
We will send you:
- 1 Block of tofu (non-GMO)
- 100g Radishes
- 14g Cilantro
- 1 Poblano pepper (or green pepper)
- 150g Shredded cabbage
- 398ml Black beans (canned)
- 227g Pre-cooked basmati rice
- 45ml Pineapple chili sauce
- 60ml Mayonnaise
- 30ml Lime juice
Contains: Eggs • Soy
You will need:
Large pan
Microwave
Oil
Salt & pepper (S&P)
Strainer
Total Fat
33 g
Saturated Fat
4 g
Sodium
570 mg
Total Carb
91 g
Sugars
15 g
Protein
45 g
Fibre
22 g
Preparation
Mise en place
- Halve, core and medium-dice the poblano.
- Roughly chop the cilantro leaves and stems.
- Thinly slice the radishes.
- Drain and rinse the black beans.
Sauté the black beans & poblano
- In a large pan, heat a drizzle of oil on medium-high.
- Add the poblano and sauté, 2 to 3 min., until beginning to soften; season with S&P.
- Add the black beans and sauté, 2 to 3 min., until tender and warmed through.
- Add ½ the cilantro; stir well.
Make the chili mayo & slaw
- Meanwhile, in a small bowl, combine the mayo, pineapple chili sauce, lime juice and S&P.
- In a medium bowl, combine the cabbage, radishes, 2 tbsp of the chili mayo (double for 4 portions), the remaining cilantro, a drizzle of oil and S&P.
Warm the rice
- Poke small holes in the bag of rice.
- Microwave, 1 ½ to 2 min., until heated through.
- Transfer to a bowl; season with a pinch of salt.
Plate your dish
- Divide the rice between your bowls.
- Top, side by side, with the black beans, poblano and slaw.
- Drizzle with the remaining chili mayo. Bon appétit!
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