The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Mexican-style Buddha bowl
Prepare to be bowled over by this Latin-inspired, plant-based feast! It has squidgy chunks of spiced sweet potato, saucy tofu, refried-style black beans and a crunchy lime-infused salad.
SWK: High protein
Plants 7
SWK: High fibre
Serving size
Ingredients
- 2 little gem lettuce
- 1 handful of fresh coriander
- 1 unwaxed lime
- 140g sweetcorn (sweetcorn, water, salt)
- 2 onion
- 2 tbsp sun-dried tomato paste (Water, Sun Dried Tomato (Sun dried tomatoes, Salt), Tomato Paste, White Wine Vinegar 12%, Salt, Ground Oregano, Citric Acid, Ascorbic Acid)
- 1 sweet potato
- 2 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 400g passata (tomatoes, salt, citric acid)
- 460g black beans (Rehydrated black beans, water, salt.)
- 4 tsp cumin seeds
- 450g smoked tofu (Soya) (Water, Soya Beans, Nigari, Sea Salt)
Nutritional Information
Calories: 467
Protein: 31g
Carbs: 70g
Fat: 12g
Ingredients
- 2 tsp cumin seeds
- 1 tbsp sun-dried tomato paste (Water, Sun Dried Tomato (Sun dried tomatoes, Salt), Tomato Paste, White Wine Vinegar 12%, Salt, Ground Oregano, Citric Acid, Ascorbic Acid)
- 225g smoked tofu (Soya) (Water, Soya Beans, Nigari, Sea Salt)
- 1 small sweet potato
- 200g passata (tomatoes, salt, citric acid)
- 1 little gem lettuce
- 1 handful of fresh coriander
- 1 unwaxed lime
- 1 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 140g sweetcorn (sweetcorn, water, salt)
- 1 onion
- 230g black beans (Rehydrated black beans, water, salt.)
Nutritional Information
Calories: 514
Protein: 32g
Carbs: 79g
Fat: 12g
Mexican-style Buddha bowl
Prepare to be bowled over by this Latin-inspired, plant-based feast! It has squidgy chunks of spiced sweet potato, saucy tofu, refried-style black beans and a crunchy lime-infused salad.
Cook time:
35 mins
Cuisine:
Mexican
Food group:
Vegan
Allergens: Soya
Cooking Instructions
Roast the sweet potato
- Heat your oven to 240ºC/fan 220ºC/gas 9.
- Peel the onions and cut each into 6 wedges. Cut the sweet potato into 2cm cubes, and drain the sweetcorn.
- Spread the onions, sweet potato and sweetcorn out on a baking tray lined with baking paper and spritz with cooking spray. Sprinkle over a pinch of spice mix, coat well and roast for 20-25 mins.
Crisp up the tofu
- Meanwhile, drain the tofu, pat dry with kitchen roll and cut into 2cm cubes.
- Put a large non-stick frying pan over a medium-high heat. Tip in the tofu, spritz with cooking spray and lightly season with salt. Cook for 6-8 mins, turning occasionally, until golden.
Refry your beans
- At the same time, put a non-stick saucepan over a medium-high heat. Toast the cumin seeds for 2 mins, then add the beans with their water. Lightly season to taste with salt and simmer for 5-7 mins, until the water reduces to coat the beans.
- Roughly mash the beans.
Finish the tofu
- Scatter the remaining spice mix over the tofu, stir in the tomato paste and cook for 1 min, until sticky.
- Pour in the passata and 100ml water (150ml for 4 portions), then stir and simmer for 3-4 mins, until hot and thickened slightly.
Sort the salad & serve
- Trim and thinly slice the lettuces, and finely chop the coriander.
- Put the lettuce and half the chopped coriander into a mixing bowl, then grate in the lime zest. Squeeze in half the juice (to taste).
- Cut the rest of the lime into wedges and stir the remaining coriander into the tofu sauce.
- Serve the tofu and beans with the salad and roasted veg.