Mexican Sweet Potato and Black Bean Buddha Bowl

4.45 from 9 votes

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!

Prep Time5

Cook Time20

Total Time25

Course: 30-Minute Meals

Cuisine: Mexican

Keyword: Mexican sweet potato bowl, sweet potato and black bean bowl, sweet potato black bean bowl, sweet potato bowl, sweet potato buddha bowl

Servings: servings

Calories: 569cal

Author: Averie Sunshine

Equipment

1 Sheet Pan
1 Small Jar

Ingredients

Buddha Bowl

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
½ 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

Lime-Cumin Vinaigrette

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
¾ teaspoon kosher salt or to taste
¾ teaspoon freshly ground black pepper or to taste
pinch cayenne pepper optional 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.

Nutrition