Mexican Inspired Sweet Potato Buddha Bowl
This Mexican-Inspired Sweet Potato Buddha Bowl is great for lunch or dinner. I’m loving these sweet potato bowls right now. The mixture of ingredients from cilantro, onions, garlic, lime juice, smoked paprika, and maple syrup taste amazing together. This is one recipe you can enjoy all year long.
- 1 large sweet potato (about 1½ lb.) scrubbed, cut into ½" pieces
- 1 can black beans (rinsed & drained)
- 5 cherry tomatoes cut in half
- 0.5 onion
- 2 garlic cloves
- 1 avocado
- 1 lime
- 1 tbsp maple syrup
- 2 tbsp smoked paprika
- 2 pinches red pepper flakes
- 1 tbsp thyme
Preheat oven to 350°. Cut your sweet potatoes into small pieces.
Arrange sweet potatoes on a rimmed baking sheet and drizzle with grapeseed oil, season with sea salt, maple syrup, and thyme. Roast, tossing once until sweet potatoes are tender, approx. 25–30 minutes depending on your oven.
While the sweet potatoes are baking, chop up your onions and garlic and sauté until your aromatics become translucent. Next, add smoked paprika.
Once the sweet potatoes are done toss them in with the onion and garlic.
Add black beans that have been rinsed and drained.
Add the cherry tomatoes after cutting them in half.
Add the juice from half a lime.
Mash up an avocado to go on top (or make guacamole).
Serve with some brown rice (or rice of your choice).
Adjust seasoning as needed and drizzle with remaining lime.