Hey there, food lovers! If you’re anything like me, you’ve probably made the same lunch ten times in a row just because it’s easy. Well, not this week! I decided to mix things up and prep something bold, bright, and bursting with flavor. Say hello to this Mexican Buddha Bowl! It’s packed with sweet potatoes, beans, grains, and fresh veggies, and it tastes just as amazing as it looks.
Method
Roasting the Sweet Potatoes
Start by peeling (if you prefer) and chopping the sweet potatoes into small, even-sized cubes. This helps them cook evenly and get that perfect soft-inside, crispy-outside texture. Place them on a baking tray and drizzle with about half a tablespoon of olive oil. Sprinkle over your fajita seasoning, or if you’re mixing your own, use a blend of cumin, paprika, and chili powder. Toss everything together so the potatoes are well-coated, then spread them out on the tray. Pop them into a preheated oven at 190°C (375°F) and roast for about 20–25 minutes until golden and slightly crispy on the edges.
Sautéing the Vegetables
While the sweet potatoes are roasting, slice up your peppers, red onions, and aubergine. Heat the remaining olive oil in a large frying pan over medium heat. Add the chopped veggies and sauté them with another sprinkle of fajita seasoning. Cook for about 10–12 minutes, stirring occasionally, until the vegetables are soft and slightly caramelized. You want them tender but not mushy.
Preparing the Black Beans
Once the vegetables are cooked, push them aside or transfer them to a bowl, and use the same pan for the black beans. Drain and rinse the beans, then add them to the pan along with a spoonful of chipotle paste. If you don’t have chipotle paste, mix tomato purée with a pinch of cumin and paprika. Stir well and cook for about 3–5 minutes, just until the beans are heated through and flavored nicely.
Roasting the Cherry Tomatoes
When the sweet potatoes have about 5 minutes left in the oven, quarter the cherry tomatoes and scatter them on the tray with the potatoes. This short roasting time helps them soften and sweeten just a little while keeping their fresh bite.
Mashing the Avocado
Right before assembling, mash the avocado in a small bowl using a fork. To help keep it green and fresh longer (especially if you’re meal prepping), add a squeeze of lemon or lime juice and a dash of garlic granules if you like. Stir until smooth or leave it a little chunky, depending on your preference.
Assembling the Bowls
Now it’s time to bring everything together. Start by placing a handful of fresh spinach at the bottom of each meal prep container or bowl. Next, add your cooked grains whether it’s rice, quinoa, or a grain mix followed by the sautéed veggies. Layer on the roasted sweet potatoes and cherry tomatoes, spoon over the black beans, and top everything off with a generous dollop of mashed avocado. You can sprinkle a bit more seasoning or a dash of lime juice if desired.
Necessary Tools
- Chopping board and sharp knife
- Baking tray
- Frying pan
- Spatula or wooden spoon
- Mixing bowls
- Fork for mashing avocado
- Lunch boxes or meal prep containers
Mexican Buddha Bowl
Cuisine: MexicanDifficulty: Easy3
servings15
minutes25
minutes40
minutesIngredients
1 tbsp olive oil
2 sweet potatoes
Fajita seasoning (or use cumin, paprika, & chili powder)
2 peppers (any color!)
2 small red onions
1/2 an aubergine (aka eggplant)
1 tin of black beans
1 tsp chipotle paste (or mix 1 tbsp tomato purée with cumin & paprika)
1/2 pack of rice/quinoa/mixed grains (I used 5-grain from Lidl)
2 handfuls of spinach
A handful of cherry tomatoes
1 small avocado
Optional lemon or lime juice, garlic granules
Directions
- Chop your sweet potatoes into cubes. Drizzle with 1/2 tbsp olive oil and a sprinkle of fajita seasoning. Pop them on a baking tray and roast at 190°C (375°F) for about 20–25 minutes.
- Slice the peppers, onions, and aubergine. Sauté them in the rest of the olive oil in a pan with more fajita seasoning until they’re soft and golden.
- In the same pan, add your drained black beans and chipotle paste. Let them cook together for a few minutes so they get nice and flavorful.
- While the sweet potatoes are finishing in the oven, quarter the cherry tomatoes and toss them onto the tray during the last 5 minutes. They’ll roast up perfectly!
- Mash the avocado with a fork. Add a squeeze of lemon or lime juice and a dash of garlic granules to help it stay fresh.
- Time to assemble! Place spinach at the bottom of each box, then layer on the grains, roasted veggies, beans, cherry tomatoes, and a dollop of mashed avocado.
Notes
- Cut the sweet potatoes evenly so they roast at the same time
- Don’t overcrowd the pan when sautéing; give those veggies room to sizzle
- Taste the beans while cooking, and add a little salt or extra spice if needed
- Mash the avocado right before packing if you want it super fresh
- Let everything cool a bit before sealing your lunch boxes to avoid sogginess
Serving Suggestions
- Add a squeeze of hot sauce or lime before eating
- Sprinkle some pumpkin seeds or crushed tortilla chips for crunch
- Serve warm or enjoy cold straight from the fridge
- Pair it with a mini tortilla wrap or some nachos on the side
Fun Fact
Did you know? The term “Buddha Bowl” comes from the idea of filling a bowl so full that it looks like Buddha’s belly! These bowls are usually colorful, healthy, and packed with good stuff just like this one.
Conclusion
And there you have it, your Mexican Buddha Bowl is ready to go! It’s colorful, cozy, and packed with flavor, fiber, and feel-good fuel. Whether you’re meal prepping for the week or just need a quick veggie-packed lunch, this one’s a winner.
