Mexican Papaya Buddha Bowl
Ingredients
1 ear fresh corn
1 cup cherry tomatoes, halved
1 cup canned black beans, rinsed and drained
¼ cup fresh coriander leaves
6 lettuce leaves
1 cup cooked brown rice
1 cup shredded cooked chicken
1 small avocado, halved
½ ripe papaya, peeled and cut in wedges
1 spring onion, thinly sliced
1 Tbsp toasted sunflower seeds
FOR THE DRESSING
¼ tsp sweet paprika
¼ tsp cumin
Pinch (tsp) chilli powder
Pinch (tsp) sea salt
¼ tsp maple syrup
2 tbsp olive oil
1 tbsp lime juice
TIPS
You can substitute frozen corn kernels for fresh and simply sauté them with a tsp of dressing before adding to the bowl.
TO GARNISH
Fresh coriander leaves
Fresh papaya
Lemon and lime wedges
Directions
In a small jar whisk together dressing ingredients.
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 pre-heated skillet over medium-high heat and cook for 5 minutes, turning a few times until the kernels are slightly charred. Cut into four rounds.
Divide ingredients into two bowls. Sprinkle with spring onion and sunflower seeds, and drizzle with dressing. Serve immediately.