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Mexican Buddha Bowl

Mexican Buddha Bowls with Cilantro Lime Sauce

This Mexican Buddha Bowl is packed with fresh ingredients like purple cabbage and avocado and drizzled with a yogurt-cilantro lime dressing. 
Course Lunch, prep day, weeknight dinners
Cuisine Mexican
Keyword avocado, black beans, brown rice, buddha bowl, cabbage, cilantro, corn, sweet potatoes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 38 minutes
Servings 4 servings


  • 2 medium sweet potatoes sliced in half moons
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt divided
  • ½ teaspoon smoked paprika
  • 1 15-ounce can black beans drained and rinsed
  • 1 8.75-ounce can corn drained and rinsed
  • 1 cup purple cabbage thinly sliced
  • 1 cup grape tomatoes halved
  • 1 avocado sliced
  • 1 8.5 ounce microwave brown rice packet like Seeds of Change or 1.75 cups cooked brown rice

For the sauce

  • ½ cup whole milk Greek yogurt
  • 1 cup fresh cilantro
  • 1 clove garlic
  • 2 limes juiced


  • Preheat oven to 450° F. Line a sheet pan with parchment paper and set aside.
  • Toss sweet potatoes and olive oil, ½ teaspoon of the salt and the smoked paprika in a large bowl. Transfer to sheet pan and bake for 25-30 minutes or until fork-tender (tossing once to prevent burning).
  • Meanwhile make the sauce: add yogurt through lime juice to a food processor and run until well combined. Season with the remaining ½ teaspoon salt.
  • Mix beans and corn in a small bowl. Slice cabbage, tomatoes, and avocado.
  • To serve, layer the cooked brown rice, sweet potatoes, beans & corn, cabbage, tomatoes and avocado slices in four bowls. Drizzle with cilantro lime sauce.