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Mexican Sweet Potato and Black Bean Buddha Bowl
4.4 from 24 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 Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 4
Calories: 569 kcal
Course: Lunch
Cuisine: Mexican

Ingredients

Buddha Bowl
  • 2 sweet potato peeled and diced into bite-sized 1-inch pieces, extra-large
  • 2 to 3 tablespoons olive oil
  • 1 teaspoon kosher salt or to taste
  • ½ teaspoon black pepper or to taste, freshly ground
  • black beans drained and rinsed (I use no-salt added, one 15.5-ounce can
  • 1 cup corn I used frozen that I thawed and drained
  • 1 Roma tomato diced small, or 2
  • 4 to 6 radish thinly sliced
  • 1 avocado thinly sliced or diced into small cubes, large
  • 2 to 3 tablespoons cilantro finely minced; or to taste, fresh
Lime-Cumin Vinaigrette
  • 2 to 3 tablespoons lime juice
  • 2 to 3 tablespoons honey use the later to keep vegan, or agave
  • 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 black pepper or to taste, freshly ground
  • pinch cayenne pepper optional and to taste

Instructions

Buddha Bowl:
    Cup of Yum
  1. 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.
  2. 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.
  3. Evenly divide and top with radishes, avocado, cilantro, and the vinaigrette (see below).
Lime-Cumin Vinaigrette:
  1. Combine all ingredients in a small jar with a lid and shake vigorously or in a small bowl and whisk together.
  2. 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 Information

Serving 1 Calories 569kcal (28%) Carbohydrates 69g (23%) Protein 14g (28%) Fat 29g (45%) Saturated Fat 4g (20%) Polyunsaturated Fat 24g (141%) Sodium 1369mg (57%) Fiber 17g (68%) Sugar 21g (42%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 569

% Daily Value*

Serving 1
Calories 569kcal 28%
Carbohydrates 69g 23%
Protein 14g 28%
Fat 29g 45%
Saturated Fat 4g 20%
Polyunsaturated Fat 24g 141%
Sodium 1369mg 57%
Fiber 17g 68%
Sugar 21g 42%

* Percent Daily Values are based on a 2,000 calorie diet.