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+ servings

Sweet Potato Buddha Bowl

A healthy dinner that's jam-packed with good-for-you ingredients and nutrients. This bowl is flavorful, colorful, mouthwatering, delicious, complex, wholesome, and free of priority allergens.
Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 people
Calories 480kcal
Author Laila Sbeinati


Sweet Potatoes

  • 4 or 6 sweet potatoes peeled and halved (see notes)
  • 2 Tbsp olive oil
  • ½ Tsp smoked paprika
  • Sea salt to taste

Black Beans

  • 3 C canned or precooked black beans warm
  • 1 small garlic clove minced (about ½ Tsp)
  • ½ Tsp cumin
  • Drizzle olive oil
  • Sea salt to taste


  • 1 avocado mashed
  • 1 small garlic clove minced
  • 2 Tsp olive oil
  • Juice from ½ lemon about 1 Tbsp
  • Sea salt to taste

Rest of Buddha Bowl Ingredients

  • 2 C canned or frozen corn warm
  • 4 leaves romaine lettuce finely chopped/shredded
  • 1 large tomato finely cubed
  • ¾ - 1 C salsa
  • 2 green onion sprigs chopped
  • Handful of cilantro leaves


For the sweet potatoes:

  • Preheat oven to 425F
  • Place halved sweet potatoes on a lined baking sheet, and add olive oil and smoked paprika and massage potatoes until coated. Season with salt.
  • Place in the oven and bake for 30 minutes, then using a fork or tongues, flip potatoes, return to oven and bake and additional 10 minutes. (this will help get them to an even color)
  • Remove and leave to slightly cool. Set aside until assembly.

For the black beans:

  • Heat beans on the stove on medium heat. Once it comes to a boil, turn heat off and add remaining ingredients: minced garlic, cumin, olive oil, and salt. Stir to combine then set aside until assembly.

For the Guacamole

  • Combine all ingredients. Taste and adjust desired saltiness. Set aside.

To assemble:

  • Divide beans and corn evenly so that each bowl gets the same amount. ¾ cup black beans per bowl, and ½ cup corn per bowl.
  • Divide and add shredded lettuce and cubed tomatoes.
  • Top off each bowl with 2-3 sweet potato halves and add approximately 3 tablespoons (or to taste) of salsa and a generous dollop of guac.
  • Finish with fresh cilantro leaves and chopped green onions.


I personally love sweet potato so for this recipe I baked 6 potatoes and served 3 halves per bowl. It's up to you - If you bake 4 then each bowl gets 2 halves. (go for the 6!!)
The sweet potatoes cooked through in 30 minutes but I loved their color when I flipped them and left them in the oven for an additional 10 minutes. If you don't care for the "charred" look and don't want to wait, then check for doneness at the 30 minute mark and remove. Feel free to assemble this bowl however you want! The layering in the instructions is just how I assembled it.


Sodium: 576mg | Calcium: 107mg | Vitamin C: 22.5mg | Vitamin A: 21595IU | Sugar: 10g | Fiber: 19g | Potassium: 1405mg | Calories: 480kcal | Saturated Fat: 2g | Fat: 18g | Protein: 14g | Carbohydrates: 71g | Iron: 4.5mg