Mexican Sweet Potato and Black Bean Buddha Bowl
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Averie Cooks · by Averie Sunshine★ 4.5 (9)

Mexican Sweet Potato and Black Bean Buddha Bowl

NUTRITION · PER SERVING25M COOK
CAL 21%·PRO 22%
CARBS 57G55% OF CAL
12G FIBER32G OTHER13G TOTAL SUGAR
FAT 18G39% OF CAL
2G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty grain bowl with roasted sweet potato, black beans, and Mexican-inspired toppings dressed with lime-cumin vinaigrette. Colorful, nourishing, and great for meal prep.

mainmexicanbowlbeansdairy freegluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 2 extra-large sweet potatoes (peeled and diced into bite-sized 1-inch pieces)
  • 2 to 3 tablespoons olive oil
  • 1 teaspoon kosher salt (or to taste)
  • 1/2 teaspoon freshly ground black pepper (or to taste)
  • one 15.5-ounce can black beans (drained and rinsed (I use no-salt added))
  • 1 cup corn (I used frozen that I thawed and drained)
  • 1 or 2 Roma tomatoes (diced small)
  • 4 to 6 radishes (thinly sliced)
  • 1 large avocado (thinly sliced or diced into small cubes)
  • 2 to 3 tablespoons fresh cilantro (finely minced; or to taste)
  • 2 to 3 tablespoons lime juice
  • 2 to 3 tablespoons honey or agave (use the later to keep vegan)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 3/4 teaspoon kosher salt (or to taste)
  • 3/4 teaspoon freshly ground black pepper (or to taste)
  • pinch cayenne pepper (optional and to taste)
PREP
5M
SODIUM
808MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.