It’s hard to go wrong with this one – Mexican food has something for everyone, and with all the different flavors going on, you’ll never get bored of it! Check out this ROASTED SWEET POTATO MEXICAN BUDDHA BOWL with cashew chipotle dressing that proves that point nicely. This recipe is packed with roasted sweet potatoes (affiliate link), sautéed greens, beans, rice, and lots of other goodness. And the best part? You can make it fast, so it is perfect for busy people.
What is a Buddha bowl
A buddha bowl is a form of grain and veggie bowl. These bowls provide all your nutrients for the day, making them very easy to make. They are filling and will give you energy throughout your day. There are a variety of ways that you can make these, using almost any vegetable and grain combination.
The first time I ate a Buddha bowl was in Austin, TX, at a restaurant. I ordered it because the name seemed so intriguing to me. I have to confess, though, that I had no idea what to expect. But when I first tried it, I fell in love with Buddha bowls. The flavors and textures felt like an explosion in my mouth; I became a massive fan of them from that moment.
Why is it called a buddha bowl?
Buddha bowl is a balanced meal that may have originated from the Buddhist concept of living a balanced life. A buddha bowl is a meal that can be eaten quickly. Many people get home after work and don’t have time to prepare an entire meal from scratch, so they turn to these bowls to compose a complete meal in one dish. I love meals like buddha bowls because you can pack so many nutrients into one meal.
I found this on theKitchn
“According to Dan Zigmond, a Zen priest and the author of Buddha’s Diet, the name Buddha Bowl might have a very literal origin. “Buddha woke up before dawn every morning and carried his bowl through the roads or paths wherever he was staying. Local people would place food in the bowl as a donation, and at the end, he would eat whatever he had been given,” he told Epicurious. “That was the original Buddha Bowl: a big bowl of whatever food villagers had available and could afford to share.”
Can this recipe be meal prepped?
YES! It’s one of those fantastic recipes that are just as good leftover as it is when you first make it. The dressing will get a little creamier and more delicious, which only adds to its magic. And since roasted sweet potatoes are magical foods that you can eat cold or warm, they make a perfect meal prep item.
Well, I have a secret that I have to confess, and it makes me so happy to pass it along to you. I have frozen veggies in the freezer, especially Fire Roasted Sweet Potatoes (affiliate link) from Cascadian Farms. The smokiness and sweetness that they achieve after being fire-roasted are unique. And the flavors pair perfectly well with the smoky and spicy chipotle pepper in the dressing. I called this recipe Fire Roasted Sweet Potato Mexican Buddha bowl.
reasons to love this mexican buddha bowl
Something about the combination of the ingredients makes me feel nourished and happy in every bite. It is also a lifesaver dish when I have crazy days and put dinner on the table FAST.
Buddha bowls are usually composed of grains (rice, quinoa, millet, or a combination of several), a legume (beans, lentils,…), starch (potatoes, sweet potatoes,..), cooked greens, fresh greens, and a delicious sauce. I love to finish mine with sliced avocado, fresh herbs, and seeds or nuts. I love this type of recipe that you adapt to your taste or even to what you have in the fridge.
Cashew Chipotle Dressing
To make this dressing you will need raw cashews (affiliate link) soaked in warm water for 30 minutes, apple cider vinegar (affiliate link) or other vinegar that you like, lime juice, 1 chipotle pepper in adobo sauce (or add as much as you like), a pinch of salt, and a piece of onion. Add all ingredients to a blender and blend until smooth. That’s it! This dressing would be good on salads or sandwiches too! Add more vinegar or lime juice if you prefer your dressings tangier.
Pantry items to have on hand for making buddha bowl recipes at home
You’ll find that most buddha bowl recipes are versatile; you can swap ingredients in and out based on what you have on hand at home or cooked in the fridge. Quinoa, sweet potatoes, tortillas, or brown rice wraps. Optional: lentils, beans, and canned tomatoes.
Roasted Sweet Potato Mexican Buddha Bowl with cashew chipotle dressing
Sweet potatoes may be my favorite food, and they go with so many things! They are a great addition to any meal. The sweet flavor of these soft, roasted sweet potatoes goes perfectly with the chipotle cashew dressing that comes together in minutes.
The vegan creamy chipotle dressing on these Mexican buddha bowls is the perfect combination of roasted sweet potato, onion, garlic, coriander, and serrano pepper blended up into an intense creamy sauce. This sauce is so good that you’ll never buy store-bought again! Feel free to add, swap or remove ingredients from this Mexican buddha bowl; make it your own.
Other recipes that you may like:
So here is the recipe for this roasted Sweet Potato Mexican Buddha Bowl with cashew chipotle dressing and I hope you like it as much as I do. If you do, don’t forget to post a picture on Instagram to see what you made and share it.
Share your comments, questions, ideas, and suggestions in the section below.
Fire Roasted Sweet Potato Mexican Buddha Bowl with cashew chipotle dressing
Ingredients
Buddha bowl
- 3 cups cooked rice quinoa, or other grain of your choice
- 2 cups black beans
- 4 handfuls of greens spinach, collard greens, …
- 8 oz of steamed spinach or other green
- 2 sweet potatoes, roasted
- 1 avocado pitted and sliced
- 10 sprigs Cilantro roughly chopped
- 3 radishes thinly sliced *optional
- hemp seeds *optional
Cashew chipotle dressing
- 1 cup of raw cashews soaked for at least 30 min.
- 1/4 of a small white onion
- 1 tablespoon of lemon or lime juice
- 1 tablespoon of apple cider vinegar
- a pinch of salt
- 1 chipotle chile in adobo sauce
Instructions
- Heat the grains, the legumes, and the steamed spinach. When ready divide into four serving bowls.
- In a medium skillet over medium heat defrost the fire roasted sweet potatoes from Cascadian Farm. When defrosted and warmed through serve over the beans, steam spinach, and rice.
- Add a handful of fresh greens to each bowl, and some avocado slices.
- Finish with the cilantro, radishes, hemp seeds and the cashew chipotle dressing.
- To make the dressing, place all the ingredients in the jar of a blender and blend until smooth.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
This post is made in partnership with Cascadian Farm and The Feedfeed. The pictures, recipe, and opinions are all mine.
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Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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