1 Red onion 2 Whole tomatoes Salt and freshly cracked black pepper 30 ml (2 Tbsp.) Chopped coriander leaves 500 ml (2 cups) Cooked brown rice 1 x 410 g can Rhodes Quality Whole Kernel Corn, drained 1 x 410 g can Rhodes Quality Black Beans, drained and rinsed 1 Avocado, peeled and chopped 375 ml (1½ cups) Grated cheddar cheese 3 Spring onions, chopped To serve: Fresh coriander leaves, croutons and herb salad dressing
Finely chop the red onion and the tomatoes and mix together. Season with salt and pepper and stir in the 30 ml (2 Tbsp.) coriander and set aside. Create 4 Buddha Bowls by dividing the rice between four bowls. Add equal amounts of the Rhodes Quality Kernel Corn and Rhodes Black Beans to each bowl. Divide the tomato salsa, chopped avocado between the bowls. Add the cheese. Sprinkle the bowls with the spring onions, coriander leaves and croutons. Serve with the herb salad dressing.