Description
Indulge in the vibrant flavors of our Mexican Sweet Potato and Black Bean Buddha Bowl. This nourishing dish features roasted sweet potatoes and hearty black beans, all beautifully complemented by creamy avocado and fresh cilantro. Perfect for a cozy dinner or meal prep, this bowl is a celebration of tastes and colors that will leave you feeling satisfied and energized.
Ingredients
Scale
- 2 medium sweet potatoes (about 500g), peeled and cubed
- 1 can (15 oz) black beans, drained and rinsed
- 1 ripe avocado, diced
- ¼ cup fresh cilantro leaves, chopped
- 2 tbsp fresh lime juice
- 1 tsp ground cumin
- 1 tsp chili powder
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a bowl, toss sweet potato cubes with olive oil, cumin, chili powder, salt, and pepper until well-coated.
- Spread the sweet potatoes on the prepared baking sheet in a single layer. Roast for 25-30 minutes until tender and caramelized.
- In a small saucepan over medium heat, warm the drained black beans with lime juice, cumin, salt, and pepper until heated through.
- To assemble your Buddha bowl, layer roasted sweet potatoes as the base followed by warm black beans, diced avocado, chopped cilantro, and an extra squeeze of lime juice.
- Serve immediately while warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 450
- Sugar: 6g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 18g
- Protein: 12g
- Cholesterol: 0mg