Mexican food is versatile and enjoyable. The Roasted Sweet Potato Mexican Buddha Bowl with Cashew Chipotle Dressing is a packed and nutritious dish that is quick and easy to prepare.
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 a delightful combination of grains such as rice, quinoa, millet, or a blend of several, accompanied by a variety of legumes like beans, lentils, and more.
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 the contents of your fridge.
How to make roasted sweet potatoes buddha bowl
1. Prepare all the ingredients
- Heat the grains, the legumes, and the steamed spinach.
- In a medium skillet over low heat, sauté sweet potatoes. I used frozen ones from Cascadian Farm.
2. Make the Cashew Chipotle Dressing
To prepare this dressing, you’ll need to soak raw cashews in warm water for 30 minutes, along with apple cider vinegar or any other vinegar of your choice, lime juice, 1 chipotle pepper in adobo sauce (or add as much as you prefer), a pinch of salt, and a piece of onion. Add all the ingredients to a blender and blend until smooth.
3. Build your buddha bowl
- To a bowl, add your grain and legumes.
- Add a handful of fresh greens, sauteed spinach, and some avocado slices to the bowl.
- Finish with the cilantro, avocado slices, radishes, hemp seeds and the cashew chipotle dressing.
Fire Roasted Sweet Potato Mexican Buddha Bowl with Cashew Chipotle Dressing
Ingredients
Buddha bowl
- 4 cups cooked brown 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
- 1 chipotle chile in adobo sauce
- a pinch of salt
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.
Dressing
- To make the dressing, place all the ingredients in the jar of a blender and blend until smooth.
Notes
- 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 used in these Mexican Buddha bowls is made by blending roasted sweet potato, onion, garlic, coriander, and serrano pepper into a smooth and intense creamy sauce. It’s so delicious that you’ll never want to buy store-bought dressing again! You can customize your Mexican Buddha bowl by adding, swapping, or removing ingredients to make it your own.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
What you need
Mi enfoque está en recetas que reúnen a las personas alrededor de la mesa, haciendo de cada comida un momento sencillo, delicioso y significativo. También soy autora de Yo Cocino Latino, y mis recetas han sido destacadas en varias revistas y publicaciones en línea.
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