Roasted Sweet Potato Mexican Buddha Bowl
A nourishing Mexican Buddha bowl with roasted sweet potatoes, grains, beans, greens, and a smoky cashew chipotle dressing. Fully vegan, gluten-free, and endlessly customizable. Ready in 30 minutes.
4 people
Calories: 651kcal
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
To roast your own sweet potatoes, cube 2 medium sweet potatoes, toss with 1 tablespoon olive oil and ¼ teaspoon salt, and roast at 400 °F (200 °C) for 25 to 30 minutes until tender and lightly browned.
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.
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
Serving: 1g | Calories: 651kcal | Carbohydrates: 96g | Protein: 22g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Sodium: 211mg | Potassium: 1840mg | Fiber: 19g | Sugar: 8g | Vitamin A: 24170IU | Vitamin C: 39mg | Calcium: 194mg | Iron: 8mg