Mexican Buddha Bowls aka Mexican Veggie Bowls
Ingredients
For the Roasted Veggies:
- 2 sweet potatoes, peeled and cut into ½ inch cubes
- 1 small red onion, cut into ½ inch wedges
- 2 bell peppers, any color, cut into thick slices (about ½ inch)
- ½ teaspoon ground cumin
- ½ teaspoon ancho chili powder, ground chipotle powder or regular chili powder
- Olive oil, or avocado oil, salt and ground black pepper
For the Green Lime and Cilantro Rice:
- 1 large ripe avocado, seeded and peeled
- Juice of 1 large lime, or more to taste
- Salt and pepper
- 2 cups cooked brown or white rice, warm
- 2 tablespoons chopped fresh cilantro
- For the bowls:
- 1 15-ounces can black beans, drained and rinsed
- 1 cup cooked corn
- Chopped tomatoes
- 1-2 jalapenos, seeded and diced (optional)
- Lime juice
- Salt and ground black pepper
Optional Toppings:
- Queso fresco or cotija cheese, crumbled
- Chipotle mayo
- Sour cream or lime crema
- Toasted pepitas
- Avocado slices
- Chopped cilantro
- Lime wedges
- Pickled onions or pickled jalapenos
Instructions
- Preheat the oven to 400ºF. Place the sweet potatoes on a sheet pan lined with parchment paper. Place the onions and bell peppers on a second parchment paper lined sheet pan.
- In a small bowl, mix the ground cumin and chili powder. Set aside.
- Drizzle the sweet potatoes with olive oil and sprinkle with salt, pepper, and 2 ⁄ 3 of the spice mix. Toss to coat evenly.
- Next, drizzle the onions and bell peppers with olive oil, sprinkle with salt, pepper, and remaining spice mix.
- Place both pans in the preheated oven and bake until the sweet potatoes become tender and the onions and bell peppers are tender and caramelized on the edges, about 35 to 40 minutes, tossing once halfway through.
- Place the avocado in a large bowl and smash it with a fork until smooth. Add lime juice and season with salt and pepper to taste. Next add the rice and the chopped cilantro. Gently mix the ingredients until the avocado and cilantro are evenly distributed. Taste and adjust seasoning.
- Divide the rice into 6 serving bowls. In the same large bowl where you mixed the rice, place the black beans, corn, jalapenos and lime juice. Season with salt and pepper and toss to combine.
- To finish assembling the bowls, top the rice with the roasted sweet potatoes, roasted bell peppers, roasted onions and the black bean and corn mixture. Serve with your desired toppings (optional)
Notes
Instead of ground cumin and chili powder, you can season the sweet potatoes, onions and bell peppers with a teaspoon of taco seasoning.
Make sure the avocado you use for the green rice is fully ripe or you won’t be able to smash it into a smooth and creamy mixture.
You can use frozen corn. Place the frozen corn in a small bowl or glass measuring cup and pour over hot water. Let it sit for about a minute and drain.
Make sure the avocado you use for the green rice is fully ripe or you won’t be able to smash it into a smooth and creamy mixture.
You can use frozen corn. Place the frozen corn in a small bowl or glass measuring cup and pour over hot water. Let it sit for about a minute and drain.
Nutrition
Calories: 450 kcal, Carbohydrates: 66 g, Protein: 13 g, Fat: 16 g, Saturated Fat: 5 g, Cholesterol: 25 mg, Sodium: 1111 mg, Potassium: 1328 mg, Fiber: 11 g, Sugar: 9 g, Vitamin A: 25000 IU, Vitamin C: 49.5 mg, Calcium: 281 mg, Iron: 4.6 mg
