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Mexican Buddha Bowl

Servings 4
Author Rita Jakobschuk

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

  1. 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.
  2. 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.
  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.
  4. 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.