Name: Mexican Papaya Buddha Bowl Recipe
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 2
Ingredients: 1 corncob; 1 cup cherry tomatoes halved; 1 cup canned black beans drained rinsed; 1/4 cup coriander leaves fresh; 6 lettuce leaves; 1 cup brown rice cooked; 1 cup cooked chicken shredded; 1 avocado halved small; 1/2 papaya cut into wedges peeled; 1 spring onion thinly sliced; 1 tbs sunflower seeds toasted; 1/4 tsp sweet paprika; 1/4 tsp ground cumin; 1 pinch chilli powder; 1 pinch sea salt; 1/4 tsp maple syrup; 2 tbs olive oil; 1 tbs lime juice

by Australian Papaya Last updated on 07/10/2019

When they say "eat the rainbow" this is what the mean! It doesn't get any more colouful and healthier than this delicious dish. - Australian Papaya

Ingredients

1 corncob
1 cup cherry tomatoes halved
1 cup canned black beans drained rinsed
1/4 cup coriander leaves fresh
6 lettuce leaves
1 cup brown rice cooked
1 cup cooked chicken shredded
1 avocado halved small
1/2 papaya cut into wedges peeled
1 spring onion thinly sliced
1 tbs sunflower seeds toasted

Dressing

1/4 tsp sweet paprika
1/4 tsp ground cumin
1 pinch chilli powder
1 pinch sea salt
1/4 tsp maple syrup
2 tbs olive oil
1 tbs lime juice

Method

Step 1

In a small jar, whisk together dressing ingredients.
Step 2

Bring a pot of water to the boil, add corn and cook for 3 minutes. Drain corn and brush with a small amount of the dressing. Place in a preheated skillet over medium-high heat and cook for 5 minutes, turning a few times until the kernels are slightly charred. Cut into four rounds.
Step 3

Divide ingredients into two bowls. Sprinkle with spring onion and sunflower seeds, and drizzle with dressing. Serve immediately.