Yes you heard it right, Mexican “Buddha” bowl. Now what does Mexico have to do with an Asian inspired bowl called Buddha? Nothing really. It’s just a good name for a warm vegetarian meal-sized bowl that’s full of colourful Mexican inspired ingredients.
The true definition of Buddha Bowl is a bowl which is packed with food to give it a rounded “belly” appearance much like the belly of a Buddha. This bowl is brimming (in a rounded belly sort of fashion) with brown rice, spicy roasted sweet potatoes, fresh spinach, shredded carrots, black beans and avocados. Sprinkled with pumpkin seeds and drizzled with a tangy lime dressing that finishes the bowl off to perfection.
There are plenty of healthy and nourishing ingredients in this bowl to keep you full and satisfied for a long time. I like to use whole grain brown rice because of its nutritional value, but you can use any other type of rice or even quinoa for that matter. Assemble the bowls as suggested or just lay out all the ingredients and have each family member round off their own bowls.
You will love the amazing lime dressing, so go ahead and make a double batch and use the leftover to dress salads during the week. It will keep refrigerated for 5 days.
Mexican Buddha Bowl
Ingredients
- 2 medium sweet potatoes, unpeeled, ½” diced
- 1 teaspoon kosher salt
- 2 teaspoons granulated garlic
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1 tablespoon olive oil
Bowl Ingredients
- 1 cup whole grain long grain brown rice
- 1 540 mL tin black beans, rinsed and drained
- 2 cups baby spinach
- 1 cup shredded carrot, about 2 medium carrots
- 1 avocado, sliced
- 2 green onions, white and green parts, sliced
- ¼ cup pumpkin seeds
- 1 lime cut in wedges, for garnish
Lime Dressing
- ¼ cup canola or vegetable oil
- 1 teaspoon liquid honey
- ½ teaspoon grated lime zest
- 2 tablespoons freshly squeezed lime juice
- 1 garlic clove, grated
- 1 teaspoon ground cumin
- ½ teaspoon ground cayenne pepper, optional
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon sour cream or plain yogurt
Instructions
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Preheat oven to 375 degrees F. Prepare a large baking sheet by lining with parchment paper. Spread the sweet potatoes on the sheet, sprinkle with salt, granulated garlic, cumin and chili powder. Drizzle with olive oil and toss to combine. Roast for 30 - 35 minutes until golden crisp. Keep warm until needed.
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Meanwhile, cook the rice. In a medium saucepan bring 2 ¾ cups lightly salted water to a boil over high heat. Add the rice, bring back to a boil, cover and reduce heat to low, simmer for 20 minutes until the rice is tender and all the liquid has been absorbed. Keep warm.
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Meanwhile, make the dressing. In a medium bowl whisk the dressing ingredients until smooth: oil, honey, lime zest, lime juice, garlic, cumin, cayenne pepper (if using), salt, pepper and sour cream.
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In each of 4 bowls, arrange rice in one quarter of the space, roasted potatoes in the second quarter, black beans in the third quarter and in the last quarter layer the spinach with shredded carrot on top. Arrange the avocado over top, sprinkle with green onions and pumpkin seeds and drizzle with the dressing. Garnish with lime wedges.
This is one of my favourite recipes! Absolutely delicious, and always have leftovers to take for lunch the next day 🙂
So happy you’ve made this a favourite!
Made this tonight and it was delicious! I especially liked the seasonings on the sweet potatoes and will definitely be making it again! Thanks for the great recipes 🙂
Hi Heidi: I’m so glad you liked it! It’s a fav in our house too!
Easy to make, and Kids loved it!
There are so many great seasonings in this recipe, what a blend of flavours. We were looking for a vegetarian meal and all 3 of our kids (ages 17, 12 and 10) ate it. I served it a la cart so the kids could add what they wanted.
I tried your dressing for this recipe and IT IS TO DIE FOR! Thank you so much, this is definitely going to be a staple recipe! <3