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Mexican Buddha Bowls with Cilantro Lime Sauce

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 bowls
Calories 550
Enjoy a vibrant and nutritious bowl packed with roasted sweet potatoes, black beans, corn, fresh vegetables, and a zesty cilantro lime sauce.

Ingredients

Vegetables and grains

  • 2 medium sweet potatoes (sliced in half moons)
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt (divided)
  • ½ teaspoon smoked paprika
  • 1 15-ounce can black beans (drained and rinsed)
  • 1 8.75-ounce can corn (drained and rinsed)
  • 1 cup purple cabbage (thinly sliced)
  • 1 cup grape tomatoes (halved)
  • 1 avocado avocado (sliced)
  • 1 8.5-ounce packet microwave brown rice (like Seeds of Change or 1.75 cups cooked brown rice)
  • ½ cup whole milk Greek yogurt
  • 1 cup fresh cilantro
  • 1 clove garlic (minced)
  • 2 limes limes (juiced)

Instructions 

  • Preheat oven to 450°F (230°C). Line a sheet pan with parchment paper.
  • Toss sweet potatoes with olive oil, ½ teaspoon salt, and smoked paprika. Roast for 25-30 minutes until tender.
  • Make the sauce: blend yogurt, garlic, lime juice, and remaining salt until smooth.
  • Mix beans and corn; slice cabbage, tomatoes, and avocado.
  • Assemble bowls with rice, sweet potatoes, beans & corn, cabbage, tomatoes, and avocado. Drizzle with cilantro lime sauce.

Notes

Feel free to customize with your favorite toppings or add hot sauce for extra flavor.
Calories: 550kcal
Cost: $15
Course: Main Course
Cuisine: Mexican
Keyword: Buddha Bowl