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!!
Prep Time5 minutesmins
Cook Time20 minutesmins
Total Time25 minutesmins
Course: 30-Minute Meals
Cuisine: Mexican
Keyword: sweet potato and black bean bowl, sweet potato black bean bowl, sweet potato bowl, sweet potato buddha bowl
Servings: 4
Calories: 569kcal
Author: Averie Sunshine
Ingredients
Buddha Bowl
2extra-large sweet potatoespeeled and diced into bite-sized 1-inch pieces
2 to 3tablespoonsolive oil
1teaspoonkosher saltor to taste
½teaspoonfreshly ground black pepperor to taste
one 15.5-ounce can black beansdrained and rinsed (I use no-salt added)
1cupcornI used frozen that I thawed and drained
1or 2 Roma tomatoesdiced small
4 to 6radishesthinly sliced
1large avocadothinly sliced or diced into small cubes
2 to 3tablespoonsfresh cilantrofinely minced; or to taste
Lime-Cumin Vinaigrette
2 to 3tablespoonslime juice
2 to 3tablespoonshoney or agaveuse the later to keep vegan
2 to 3tablespoonsolive oil
1tablespoonapple cider vinegar
1teaspooncumin
1teaspoonchili powder
¾teaspoonkosher saltor to taste
¾teaspoonfreshly ground black pepperor to taste
pinchcayenne pepperoptional and to taste
Instructions
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.
Notes
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.