• Partnered with
  • Quick
  • Serves 4
  • 25 mins cook

Mexican-style kumara and quinoa Buddha bowls

Mexican-style kumara and quinoa Buddha bowls

Discover the power of Buddha bowls with this tasty Mexican-inspired recipe. Packed with beans, quinoa, spices and herbs, these bowls make a delicious dairy and gluten-free lunch or dinner


  • 2 cups kumara, cut into 1cm cubes
  • 1 tbsp oil
  • 1 cup red quinoa, uncooked
  • 2 cups vegetable stock
  • 1 tsp cumin
  • 1/4 tsp chilli powder
  • 400 g canned black beans, drained
  • 1/2 red capsicum, deseeded, diced
  • 1/4 red onion, chopped
  • 1/2 cup coriander, chopped
  • 3 tbsp maple syrup
  • 4 tbsp lime juice
  • avocado, nuts or seeds (optional)


  1. Preheat oven to 220°C. Place kumara into a roasting dish, drizzle with oil and roast for 15-20 minutes until tender.
  2. Meanwhile, place quinoa and vegetable stock in a saucepan, bring to the boil and simmer gently for 15 minutes or until all the liquid is absorbed and quinoa tender.
  3. While still hot, stir through the spices then add the roasted kumara and black beans, capsicum, onion and coriander.
  4. Whisk the syrup and 3 tablespoons of the lime juice together and drizzle over the top. Mix and divide between 4 bowls. Serve with toppings of your choice, such as sliced avocado, nuts, or a handful of spinach or corn. Finish with the remaining lime juice.
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