Mexican Sweet Potato and Black Bean Buddha Bowl
Mexican Sweet Potato and Black Bean Buddha Bowl – A HEALTHY and EASY alternative to a salad!! Loaded with Mexican-inspired ingredients and topped with a light lime-cumin vinaigrette! Ready in 20 minutes and perfect for MEAL PREPPING!!
Fast, Easy, Healthy, And Satisfying
I love Buddha bowls because they’re a great way to combine a mixture of vegetables and flavors in a plant-based, healthy, and hearty format that keeps you full and satisfied for hours.
This Buddha bowl recipe is easy, ready in 20 minutes, naturally vegan and gluten-free, and full of Mexican-inspired flavors and topped with a light lime-cumin vinaigrette for an extra pop of deliciousness.
For those times you want more than a salad (even a loaded salad which is the only way I do salads), Buddha bowls are a perfect alternative.
When it’s chilly outside and a salad sounds too cold and unappealing, having something warm and roasted like the sweet potatoes makes all the difference in sticking with healthy eating goals.
What’s In The Mexican Buddha Bowl?
For this Buddha bowl I included:
- Cumin-spiced roasted sweet potatoes
- Black beans
- Lime-Cumin Vinaigrette
What Else Can I Put In The Buddha Bowl?
The great thing about Buddha bowls is that they’re highly flexible based on what you have and enjoy. Check out this Roasted Sweet Potato and Chickpea Buddha Bowl I made in the past to get another idea.
In sticking with the Mexican theme, other ideas include:
- Roasted poblano peppers
- Roasted tomatillos
- Bell peppers
- Jalapeno peppers for heat
- Avocado crema rather than lime-cumin vinaigrette
- Creamy-lime cilantro dressing
- Restaurant-style blender salsa
If you’re not partial to more traditional Mexican flavors, almost any vegetable that you can roast from broccoli to carrots to Brussels sprouts are great to toss in. As long as you’re already roasting the sweet potatoes, and if you have extra veggies on hand, roast those as well.
Meal Prepping For The Win
Buddha bowls are awesome as meal prep recipes. I made this one on a Sunday and got 4 portions out of it. However, you could easily bump up the vegetable quotient using some of the suggestions I just gave for what else to put in the Buddha bowls and thereby increase the yield.
Or just double the recipe given.
Load everything into individual containers, stack them in the fridge, and you’ve got grab-and-go lunches or dinners ready for the week. I love seeing my fridge loaded up with healthy containers.
- 2 extra-large sweet potatoes, peeled and diced into bite-sized 1-inch pieces
- 2 to 3 tablespoons olive oil
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- one 15.5-ounce can black beans, drained and rinsed (I use no-salt added)
- 1 cup corn (I used frozen that I thawed and drained)
- 1 or 2 Roma tomatoes, diced small
- 4 to 6 radishes, thinly sliced
- 1 large avocado, thinly sliced or diced into small cubes
- 2 to 3 tablespoons fresh cilantro, finely minced; or to taste
- 2 to 3 tablespoons lime juice
- 2 to 3 tablespoons honey or agave (use the later to keep vegan)
- 2 to 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 3/4 teaspoon kosher salt, or to taste
- 3/4 teaspoon freshly ground black pepper, or to taste
- pinch cayenne pepper, optional and to taste
- Buddha Bowl - Preheat oven to 400F (use convection if you have it), line a sheet pan with foil for easier cleanup if desired, add the sweet potatoes, drizzle with oil, evenly season with salt and pepper, and roast for about 20 minutes, or until as tender as desired; flip once midway through roasting to ensure even cooking. While potatoes are roasting, prepare the bowls and vinaigrette.
- Among 4 bowls or meal prep containers, evenly divide the black beans, corn, tomatoes, and when the potatoes are done evenly divide them as well.
- Evenly divide and top with radishes, avocado, cilantro, and the vinaigrette (see below).
- Lime-Cumin Vinaigrette - Combine all ingredients in a small jar with a lid and shake vigorously or in a small bowl and whisk together. Taste dressing and make tweaks if necessary according to taste preferences, i.e. more salt, more honey, more chili powder, etc. You will likely have more vinaigrette than necessary for the bowls but it will keep airtight in the fridge for at least 10 days. Bowls will keep airtight in the fridge for up to 1 week, noting the avocado will oxidize as time passes.
Amount Per Serving: Calories: 569Total Fat: 29gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 0mgSodium: 1369mgCarbohydrates: 69gFiber: 17gSugar: 21gProtein: 14g
Related Recipes and my FAVORITE MEXICAN RECIPES
Roasted Sweet Potato and Chickpea Buddha Bowl – A big ole round bowl full of goodness just like Buddha!! The bowls are fast, EASY, naturally vegan and gluten-free! If you need a HEALTHY recipe that tastes like comfort food, this is it!!
Roasted Sweet Potato Salad – Goodbye mayo-loaded, mushy, boring potato salad. Hello to a Mexican-inspired potato salad full of flavor and texture with corn, black beans, peppers, and cilantro!
Black Bean Burrito Bowl Salad – Your favorite burrito ingredients minus the meat and extra carbs to keep things HEALTHIER!! Ready in 10 minutes and keeps you satisfied but not stuffed! Great EASY lunch, dinner, or meal prep recipe!!
Avocado Black Bean Mexican Salad – EASY, ready in 10 minutes, and there’s so much FLAVOR from the lime-cumin-chili vinaigrette!! Great for lunch or a meatless Monday dinner! Accidentally vegan, gluten-free, HEALTHY, and DELISH!!
Avocado, Black Bean and Corn Salad with Lime-Cumin Vinaigrette – Everything tastes better with avocado! Easy, healthy and tons of flavor!
Skinny Mexican Bean and Corn Salad – Two kinds of beans, juicy corn, tomatoes, peppers, and more tossed in a light chili-lime-cumin vinaigrette! Healthy, easy, ready in 5 minutes, and loaded with flavor!!
Cheese, Black Beans, and Corn-Stuffed Sweet Potatoes with Avocado Crema (vegan, GF) – A healthy meal that’s easy, ready in 15 minutes, satisfying and doesn’t taste like health food!
Honey-Roasted Sweet Potatoes with Honey-Cinnamon Dip – The honey glaze and the creamy cinnamon dip make these potatoes irresistible!
Curry Coconut Oil Sweet Potato Fries with Cucumber Dill Dip – A fast and flavorful twist on sweet potatoes! The warming notes of the curry are perfectly offset by the cooling dip! Comfort food that’s healthy and easy!