5 from 1 vote
Two black bowls, filled with cubes of sweet potato, sliced red pepper, black beans, diced red onion, sliced avocado, kernels of corn and pieces of red cabbage, set on a table with a white sauce in a jar, some lime wedges and a bunch of loose cilantro
Mexican Buddha Bowl with Cilantro Lime Sauce
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

This Mexican Buddha Bowl with Cilantro Lime Sauce brings together taco-seasoned sweet potatoes, corn, avocado, red peppers and red onion, with a garlicky, creamy cilantro lime sauce. Perfect for Cinco de Mayo, Meatless Monday (or Taco Tuesday!), or just regular days went you want a clean eating (easy to prep) meal.

Course: Main Course
Cuisine: American
Keyword: Buddha Bowl, Vegetarian Recipes
Servings: 4 servings
Calories: 288 kcal
Author: Myra
For The Mexican Buddha Bowls
  • 2 sweet potatoes
  • 1 tbsp oil (I like olive or avocado oil)
  • 1.5 tsp taco seasoning (try our easy homemade mix!*)
  • 1 cup corn (I used frozen but you can use whatever you like)
  • 1 14 oz can black beans
  • 1/4 cup red cabbage (optional, but pretty and healthy)
  • 1/2 red pepper
  • 2 tbsp red onion
  • 1/2 avocado
  • lime wedges
  • handful fresh cilantro leaves
For the Sauce
  • 1/2 cup plain yogurt
  • 1/4 cup mayo
  • 1 clove garlic (minced)
  • handful fresh cilantro (enough to make 2 minced tablespoons)
  • 1 tsp fresh lime juice
  • 1/8 tsp salt
  1. Preheat oven to 425 degrees F.

  2. Wash and cube sweet potatoes.  Toss on sheet pan with oil and taco seasoning.  Bake in preheated oven for around 20 minutes (until they are as soft as you like them - I like them to be a little firm).  Toss half after first 10 minutes so they cook evenly.

  3. Wash and finely mince a handful of cilantro leaves for the sauce.  You'll need around 2 tablespoons. 
  4. In a small bowl, combine yogurt, mayo, minced cilantro, garlic, lime juice and salt.  Stir well to mix and set aside.

  5. Prep the other ingredients (cook corn in the microwave if using frozen, rinse and drain black beans, chop red cabbage, slice red pepper, dice red onion (if you find it too strong you can soak the diced onion in a bowl of cold water for a few minutes and drain well), slice avocado, cut remaining lime into wedges and wash cilantro and pull leaves off stems.

  6. Once sweet potatoes are done cooking you can cool them and refrigerate everything for an easy meal later (if you do this, wait to cut your avocado when you're ready to eat), or assemble your bowls right away.

  7. Pile 1/4 of each ingredient into a bowl, drizzle with cilantro lime sauce, sprinkle with cilantro leaves and squeeze some fresh lime juice over the top.

  8. Enjoy! :)

Recipe Notes
*Our Easy Homemade Taco Seasoning Mix - we make big batches of it and keep it in the cupboard so it's there when we need it! :)


Nutrition Facts
Mexican Buddha Bowl with Cilantro Lime Sauce
Amount Per Serving
Calories 288 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 3g 15%
Cholesterol 9mg 3%
Sodium 219mg 9%
Potassium 517mg 15%
Total Carbohydrates 27g 9%
Dietary Fiber 5g 20%
Sugars 7g
Protein 4g 8%
Vitamin A 198.4%
Vitamin C 35.6%
Calcium 6%
Iron 4.3%
* Percent Daily Values are based on a 2000 calorie diet.