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Bowl with sweet potatoes, rice, carrots and spinach

Mexican Buddha Bowl

A vegetarian bowl with whole grain brown rice, sweet potatoes, black beans, carrots, spinach, pumpkin seeds and avocado. Drizzled with a spicy cumin lime dressing.

Servings 4
Author Rita Jakobschuk

Ingredients

Sweet potatoes

  • 2 medium sweet potatoes unpeeled, ½” diced
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 2 teaspoons granulated garlic
  • 2 teaspoons cumin
  • 1 teaspoon chili powder

Bowl ingredients

  • 1 cup whole grain long grain brown rice
  • 540 mL tin black beans rinsed and drained
  • 2 cups baby spinach
  • 2 medium carrots shredded or sliced into ribbons
  • 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 lime juice freshly squeezed
  • 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

  1. Preheat oven to 375 degrees F. Prepare a large baking sheet by lining with parchment paper. Spread the sweet potatoes on the sheet and drizzle with olive oil. Sprinkle with salt, granulated garlic, cumin and chili powder and toss to combine. Roast for 30 - 35 minutes until golden crisp. Keep warm until needed.

  2. Meanwhile, cook the rice. In a medium saucepan bring2 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.

  3. 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 (or yogurt).

  4. In each of 4 bowls, arrange rice in one quarter of the bowl, 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 lime dressing. Garnish with lime wedges.

Recipe Notes

  • This recipe is rated as mild but feel free to adjust the spice level as desired
  • Ideally serve the bowls warm or at room temperature
  • To make this recipe vegan use maple syrup instead of honey and eliminate the sour cream/yogurt ingredient in the dressing