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.
Preheat oven to 425 degrees F.
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.
In a small bowl, combine yogurt, mayo, minced cilantro, garlic, lime juice and salt. Stir well to mix and set aside.
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.
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.
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.