Black beanball and brown rice buddha bowl

  • Author: Somi Igbene
  • Prep Time: 5
  • Cook Time: 30
  • Total Time: 35 minutes
  • Yield: 1 1x


This nourishing black beanball and brown rice Buddha bowl shows you just how easy it is to make wholesome, balanced meals from everyday plant-based ingredients.



  • 200g cooked brown rice
  • 3 tablespoons cooked sweet corn
  • 1 small courgette (zucchini), sliced and steamed
  • 50g Brussels sprouts, lightly steamed then roasted

For the black bean balls

  • 1 tin black beans, drained and rinsed
  • 1 teaspoon Herbs de Provence
  • Small handful fresh parsley
  • 1 small garlic clove, finely minced
  • Pinch of adobo seasoning
  • 2 tablespoon ground flaxseed
  • 1 teaspoon flour
  • Large handful baby spinach
  • Large handful rocket (arugula)
  • ½ small avocado


  1. To make flax eggs, combine the flaxseeds with 4 tablespoons of water, mix well and set aside and allow to thicken. Put the black beans into a separate bowl. Mash well with a fork then add the remaining ingredients. Once thick, stir the flax eggs into the black bean mixture.
  2. Preheat your oven to 200ºC (400ºF). In the meantime, form the black bean mixture into medium-sized balls then place them carefully on a baking tray lined with parchment paper. You should get 6-8 balls. Place the tray in the oven and cook for  15-20 minutes, flipping halfway through cooking or until nicely browned on the outside. You can fry the beanballs if you prefer.
  3. When the beanballs are almost ready, begin to assemble all of the other cooked ingredients and vegetables in your bowl. Once cooked add the beanballs and eat immediately with a dressing of your choice.

  • Category: Lunch/Dinner

Keywords: black beans, buddha bowl

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