About this recipe
Mexican food is versatile and enjoyable, and this roasted sweet potato Mexican Buddha bowl with cashew chipotle dressing is the perfect example. It’s a packed, nutritious dish that is quick and easy to prepare, and it’s completely vegan and gluten-free.
Buddha bowls are a delightful combination of grains such as rice, quinoa, millet, or a blend of several, accompanied by a variety of legumes, including beans and lentils. These are then complemented with potatoes, sweet potatoes, cooked greens, fresh greens, and a delectable sauce. For the finishing touch, I enjoy adding sliced avocado, fresh herbs, and a sprinkle of seeds or nuts. What I particularly love about this recipe is the flexibility to tailor it to your preferences or based on whatever is in your fridge.
Why you’ll love this Mexican Buddha bowl
- Nourishing and satisfying: Something about the combination of the ingredients makes me feel nourished and happy in every bite.
- Fast weeknight dinner: A lifesaver dish when I have crazy days and need to put dinner on the table fast.
- Fully customizable: Swap the grain, change the beans, use whatever greens you have. It works with almost anything.
- Make-ahead friendly: Roast the sweet potatoes and make the dressing on Sunday, then assemble bowls all week.
- Vegan and gluten-free: Naturally plant-based and easy to keep gluten-free with the right grain.
Ingredients
For the exact measurements, see the recipe card below. Here’s what you’ll need:
- Grain: Rice, quinoa, millet, or a blend.
- Legume: Black beans, pinto beans, or lentils.
- Roasted sweet potatoes: Use store-bought frozen roasted sweet potatoes for convenience, or roast your own at home.
- Greens: Fresh spinach or kale, plus steamed or sauteed greens.
- Toppings: Avocado, cilantro, radishes, hemp seeds.
- Cashew chipotle dressing: Raw cashews, chipotle in adobo, lime juice, apple cider vinegar, onion, and salt.
How to make roasted sweet potato Buddha bowls
1. Prepare all the ingredients
- Heat the grains, the legumes, and the steamed spinach.
- In a medium skillet over low heat, saute the sweet potatoes. Use store-bought frozen roasted sweet potatoes, or roast your own at home (see Notes in the recipe card).
2. Make the cashew chipotle dressing
To prepare this dressing, soak raw cashews in warm water for 30 minutes. Then add them to a blender with apple cider vinegar, lime juice, 1 chipotle pepper in adobo sauce (or more to taste), a pinch of salt, and a piece of onion. Blend until smooth and creamy.
3. Build your Buddha bowl
- Add your grain and legumes to the bowl.
- Add a handful of fresh greens, sauteed spinach, and some avocado slices.
- Finish with cilantro, radishes, hemp seeds, and a generous drizzle of the cashew chipotle dressing.
Meal prep and storage
- Prep ahead: Roast the sweet potatoes and make the dressing on Sunday. Store them separately in airtight containers in the fridge.
- Grain and beans: Cook a big batch of brown rice or quinoa and beans at the start of the week. They keep for 4 to 5 days refrigerated.
- Dressing: The cashew chipotle dressing keeps in the fridge for up to 5 days. It thickens as it sits; thin with a splash of water if needed.
- Assembled bowls: Best eaten fresh, but you can pack them without the dressing and avocado. Add those right before eating.
Variations
- Change the grain: Use brown rice, quinoa, millet, or even cauliflower rice for a lighter bowl.
- Swap the bean: Black beans, pinto beans, lentils, or even chickpeas work great.
- Different dressing: If you don’t have cashews, try a tahini dressing or a simple lime and olive oil vinaigrette.
- Add protein: Toss in some tofu scramble, tempeh, or roasted chickpeas for extra protein.
- Roast your own sweet potatoes: If you don’t have frozen ones, cube fresh sweet potatoes, toss with olive oil and salt, and roast at 400 °F (200 °C) for 25 to 30 minutes.
Frequently asked questions
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Roasted Sweet Potato Mexican Buddha Bowl
Equipment
- Medium skillet
- Cutting board
- Knife
- 4 bowls for serving
Ingredients
For the bowls:
- 2 cups cooked grain rice, quinoa, millet, or a blend
- 1 ½ cups cooked black beans or pinto beans
- 2 cups roasted sweet potatoes I used frozen fire-roasted sweet potatoes from Cascadian Farm
- 2 cups fresh spinach or kale washed and dried
- 1 cup steamed spinach
- 1 ripe avocado sliced
- ¼ cup fresh cilantro leaves
- 4 radishes thinly sliced
- 2 tablespoons hemp seeds
For the cashew chipotle dressing:
- ½ cup raw cashews soaked in warm water for 30 minutes
- 1 chipotle pepper in adobo sauce add more to taste
- 2 tablespoons lime juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon chopped onion
- ½ teaspoon salt
- ¼ to ½ cup water as needed for blending
Instructions
- Cook or heat your grain of choice according to package directions. Warm the cooked beans in a small pot or in the microwave. Set aside.
- Heat a medium skillet over low heat. Add the frozen fire-roasted sweet potatoes and saute until warmed through and slightly crispy, about 5 to 7 minutes. If using fresh roasted sweet potatoes, warm them gently in the skillet.
- Meanwhile, make the cashew chipotle dressing. Drain the soaked cashews and add them to a blender along with the chipotle pepper, lime juice, apple cider vinegar, onion, salt, and ¼ cup water. Blend until completely smooth and creamy, adding more water 1 tablespoon at a time if needed to reach your desired consistency. Taste and adjust salt or chipotle heat as needed.
- In each serving bowl, add about ½ cup of the cooked grain. Top with a scoop of warm beans, a portion of roasted sweet potatoes, a handful of fresh greens, and some steamed spinach.
- Add a few slices of avocado to each bowl. Sprinkle with fresh cilantro, radish slices, and hemp seeds.
- Drizzle generously with the cashew chipotle dressing right before serving.
Notes
The dressing thickens as it sits in the fridge. Thin it with a splash of water before serving if you made it ahead.
For a nut-free version, substitute soaked sunflower seeds for the cashews.
Add extra protein with roasted chickpeas, tempeh, or a scoop of tofu scramble.
Store components separately in airtight containers in the refrigerator for up to 5 days. Assemble bowls fresh and add the dressing and avocado at the last minute.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.