Mexican Buddha Bowls with Corn Wheels and Smoky Mayo

Mexican Buddha Bowls with Corn Wheels and Smoky Mayo

Ready in 30 minutes • Serves 3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, January 7, 2018.
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Cut avocado in half lengthways and twist halves to separate. Remove stone using a spoon and scoop out flesh.

Ingredients

Mexican Buddha Bowls

  • ¾ cup quinoa
  • ½ red onion, diced 1cm
  • ¼ pack baby capsicums, roughly chopped
  • 1 carrot, grated
  • 1 can black beans, drained and rinsed
  • 1 tablespoon Mexican spice mix
  • 2 tablespoons chopped coriander leaves and stalks
  • Juice of ½ lime

Corn Wheels

  • 1½ tablespoons mayonnaise
  • ¼ cup finely grated Parmesan cheese
  • ¾ teaspoon paprika
  • Zest of 1 lime
  • 1 corn cob, peeled

Smoky Mayo

  • ¼ cup mayonnaise
  • 1-2 teaspoons hickory sauce

To Serve

  • ¼ pack baby capsicums, thinly sliced
  • 1 avocado, thinly sliced
  • 1 tablespoon coriander leaves, roughly chopped
  • 1 tomato, finely diced
  • ½ lime, cut into wedges

Steps

  1. Preheat oven to 220°C. Bring a small pot of salted water to the boil. Line an oven tray with baking paper. Prepare your veggies. Cook quinoa in pot of boiling water for about 15 minutes, until tender with a slight bite. Drain, rinse under cold water, then drain well.
  2. In a small bowl, mix all ingredients for corn wheels (except corn). Spread mix over corn cob and season. Place on prepared tray and bake for about 10 minutes.
  3. Heat a drizzle of oil in a large fry-pan on medium heat. Cook onion for 3 minutes, add first measure of capsicum and carrot and cook for 2 minutes. Add beans and spice mix and cook for 1 minute. Add cooked quinoa, coriander and lime juice and stir to combine. Remove from heat and season to taste.
  4. In a small bowl, mix all smoky mayo ingredients.
  5. Slice cooked corn into 3cm corn wheels or cut corn into thirds.
  6. To serve, place cooked quinoa into bowls. Place corn wheels on top, and remaining chopped veggies around the bowl. Place a dollop of smoky mayo on top, some coriander leaves and squeeze over lime wedges.

Nutritional Information

Energy 2597 kj
621 kcal
Protein 20.8g
Carbohydrate 50.6g
Fat 35.7g