Black Bean and Sweet Potato Buddha Bowl
This easy Mexican recipe is ready in about 35 minutes and makes 4 servings. It is built around sweet potatoes, black beans and brown rice. The cooking is mostly roasting. It is gluten-free, dairy-free and vegan. Each serving has about 410 calories and 14 g of protein.
- Total time
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 410 kcal
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Ingredients
For 4 servings
- 500 gsweet potatoes
- 400 gblack beans
- 200 gbrown rice
- 2avocados
- 150 gred cabbage
- 2limes
- 2 tbspolive oil
- 1 tspcumin
- 1 tspsmoked paprika
Instructions
- Preheat oven to 425°F (220°C). Peel and cube sweet potatoes into 1-inch pieces. Toss with olive oil, cumin, and smoked paprika. Spread on a baking sheet and roast for 25 minutes, flipping halfway.
- Cook brown rice according to package directions. This usually takes about 25 minutes. Fluff with a fork when done.
- Drain and rinse the black beans. Warm them in a small saucepan over medium heat. Thinly shred the red cabbage.
- Slice the avocados and squeeze lime juice over them to prevent browning.
- Assemble bowls with brown rice as the base, topped with roasted sweet potatoes, black beans, shredded red cabbage, and sliced avocado. Squeeze remaining lime juice over the top.
Nutrition per serving
- Calories
- 410 kcal
- Protein
- 14 g
- Fat
- 12 g
- Carbs
- 62 g
Approximate values for one serving.
About this recipe
- Cuisine: Mexican
- Diet: gluten-free, dairy-free, vegan
- In cookbook: Healthy & Light
