Mexican Sweet Potato and Black Bean Buddha Bowl
Serves 45 mins prep20 mins cook
A HEALTHY and EASY alternative to a salad!! Loaded with Mexican-inspired ingredients and topped with a light lime-cumin vinaigrette! Ready in 20 minutes and perfect for MEAL PREPPING!!
0 servings
What you need
Instructions
Buddha Bowl: -1 Preheat oven to 400F (use convection if you have it), line a sheet pan with foil for easier cleanup if desired, add the sweet potatoes, drizzle with oil, evenly season with salt and pepper, and roast for about 20 minutes, or until as tender as desired; flip once midway through roasting to ensure even cooking. While potatoes are roasting, prepare the bowls and vinaigrette. -1 Among 4 bowls or meal prep containers, evenly divide the black beans, corn, tomatoes, and when the potatoes are done evenly divide them as well. -1 Evenly divide and top with radishes, avocado, cilantro, and the vinaigrette (see below). Lime-Cumin Vinaigrette: -1 Combine all ingredients in a small jar with a lid and shake vigorously or in a small bowl and whisk together. -1 Taste dressing and make tweaks if necessary according to taste preferences, i.e. more salt, more honey, more chili powder, etc.View original recipe