Mexican Sweet Potato and Black Bean Buddha Bowl

Mexican Sweet Potato 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!!

Healthy Sweet Potato Black Bean Bowl

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 sweet potato 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 Sweet Potato Bowl?

For this sweet potato buddha bowl, I included:

• Cumin-spiced roasted sweet potatoes
• Black beans
• Corn
• Tomatoes 
• Avocado
• Radishes
• Cilantro
• 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:

• Rice
• Cucumber
• Jicama
• Roasted poblano peppers
• Roasted tomatillos
• Bell peppers
• Jalapeno peppers for heat
• Hominy
• 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.

Can This Recipe Be Meal Prepped?

Yes! 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.

Tips for Making Sweet Potato Bowls

Feel free to mix and match the ingredients to suit your tastes, the ingredients you have on hand, 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.

The assembled sweet potato and black bean bowls will keep airtight in the fridge for up to 1 week, noting the avocado will oxidize as time passes.

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4.38 from 8 votes

Mexican Sweet Potato and Black Bean Buddha Bowl

By Averie Sunshine

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 Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Servings: 4

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Ingredients  

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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

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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

Serving: 1, Calories: 569kcal, Carbohydrates: 69g, Protein: 14g, Fat: 29g, Saturated Fat: 4g, Polyunsaturated Fat: 24g, Sodium: 1369mg, Fiber: 17g, Sugar: 21g

Nutrition information is automatically calculated, so should only be used as an approximation.

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