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

By Sophie Gray
  • 25 mins cooking
  • Serves 4
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  • 2 cup kumara, cut into 1cm cubes
  • 1 tablespoon oil
  • 1 cup red quinoa, uncooked
  • 2 cup vegetable stock
  • 1 teaspoon cumin
  • 1/4 teaspoon chilli powder
  • 400 gram canned black beans, drained
  • 1/2 red capsicum, deseeded, diced
  • 1/4 red onion, chopped
  • 1/2 cup coriander, chopped
  • 3 tablespoon maple syrup
  • 4 tablespoon 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.


Try the syrup and lime mix stirred into natural yoghurt as a salad dressing. This makes a great packed lunch for work as it can be eaten hot or cold. PER SERVE Energy 419kcal, 1757kj • Protein 15.7g • Total Fat 8.2g • Saturated Fat 1g • Carbohydrate 69g • Fibre 13.8g • Sodium 510mg