Name: Buddha Bowl
Total time: 15 min
Ingredients: 2 cups Brown and wild rice; 2 Tbsp Hinds Spices Spice for Rice; 1 x 410g can Rhodes Quality Black Beans in Brine, drained; 1 x 410g can Rhodes Quality Butter Beans in Brine, drained; ½ x 410g can Rhodes Quality Whole Kernel Corn in Brine, drained; ¼ cup Grated cheddar cheese; 3 Tbsp Sour cream; ½ cup Diced avocado; 8 Cherry tomatoes, diced; ¼ cup Olive oil; ½ Juice of a lemon; 2 tsp Honey; ½ tsp Hinds Spices Cayenne Pepper; ½ tsp Hinds Spices Mixed Herbs; ½ tsp Hinds Spices Crushed Chillies; Salt and pepper for seasoning; ¼ cup Freshly chopped coriander

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INGREDIENTS

▢ 2 cups Brown and wild rice
▢ 2 Tbsp Hinds Spices Spice for Rice
▢ 1 x 410g can Rhodes Quality Black Beans in Brine, drained
▢ 1 x 410g can Rhodes Quality Butter Beans in Brine, drained
▢ ½ x 410g can Rhodes Quality Whole Kernel Corn in Brine, drained
▢ ¼ cup Grated cheddar cheese
▢ 3 Tbsp Sour cream
▢ ½ cup Diced avocado
▢ 8 Cherry tomatoes, diced

Dressing

▢ ¼ cup Olive oil
▢ ½ Juice of a lemon
▢ 2 tsp Honey
▢ ½ tsp Hinds Spices Cayenne Pepper
▢ ½ tsp Hinds Spices Mixed Herbs
▢ ½ tsp Hinds Spices Crushed Chillies
▢ Salt and pepper for seasoning
▢ ¼ cup Freshly chopped coriander

METHOD

Place the rice into a pot with 2 cups of water and the Hinds Spices for Rice. Bring to a simmer for 30 minutes. Remove from the heat and cover with a lid and set aside for 15 minutes. Mix the rice with a fork and set aside to cool.
Place the cooked rice, Rhodes Quality Black Beans, Rhodes Quality Black Beans and Rhodes Quality Whole Kernel Corn into segments in the bowl. Top with cheddar cheese, sour cream, diced avocado and tomato.
To make the dressing: Mix together all the ingredients and whisk well. Pour the dressing over the Buddha bowl and sprinkle over freshly chopped coriander.