Mexican Red Papaya Buddha Bowl


Recipe and image courtesy of Australian Papaya


  • 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 red 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


You can substitute frozen corn kernels for fresh and simply sauté them with a tsp of dressing before adding to the bowl.


  • 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.

Makes 2