Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 medium sweet potatoes (about 1.5 lb / 680 g), peeled and 3/4-inch cubes
- 3 tbsp olive oil, divided
- 2 tsp chipotle chili powder, divided (or 1 chipotle in adobo, minced, for dressing)
- 1 tsp smoked paprika, divided
- 1 tsp garlic powder, divided
- 2 cups corn kernels (fresh or frozen, thawed)
- 2 cans (15 oz / 425 g each) black beans, drained and rinsed
- 1 tsp ground cumin + 1/2 tsp dried oregano
- 3 cups cooked brown rice or quinoa (about 1 cup dry)
- 1 large avocado, sliced
- 1 1/2 cups shredded red cabbage
- 1 cup halved cherry tomatoes
- 1/4 cup pepitas (pumpkin seeds), toasted
- 1/4 cup chopped fresh cilantro
- 3 tbsp fresh lime juice + zest of 1 lime
- 3 tbsp extra-virgin olive oil (for dressing)
- 1–2 tbsp maple syrup or honey
- 1 small garlic clove, minced (for dressing)
- Salt and black pepper
Do This
- 1. Preheat oven to 425°F (220°C). Line 2 large baking sheets with parchment.
- 2. Toss sweet potato cubes with 1 1/2 tbsp olive oil, 1 tsp chipotle powder, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, salt, and pepper. Spread on one sheet and roast 25–30 minutes, flipping once.
- 3. Toss corn with 1 tbsp olive oil, salt, pepper, and a pinch of smoked paprika on the second sheet. Roast 15–18 minutes, stirring once, until lightly charred.
- 4. While veggies roast, warm black beans in a saucepan with cumin, oregano, 1/2 tsp garlic powder, salt, pepper, and a splash of water; simmer 5–7 minutes.
- 5. Cook brown rice or quinoa if not already cooked. Fluff and keep warm.
- 6. Whisk together lime juice, lime zest, 3 tbsp olive oil, 1 tsp chipotle powder or minced chipotle, maple syrup or honey, minced garlic, 1/2 tsp smoked paprika, 2–3 tbsp water, salt, and pepper until smooth.
- 7. Assemble bowls: base of rice or quinoa, then sweet potatoes, black beans, roasted corn, cabbage, tomatoes, avocado, pepitas, and cilantro. Drizzle generously with smoky lime dressing and serve with lime wedges.
Why You’ll Love This Recipe
- Balanced, nutrient-dense Buddha bowl with fiber-rich sweet potatoes, black beans, and whole grains.
- Layered smoky, spicy, tangy flavors from chipotle, roasted corn, and a bright lime dressing.
- Great for meal prep: components keep well and assemble into fresh bowls all week.
- Naturally vegan and gluten-free, yet hearty and satisfying enough for everyone at the table.
Grocery List
- Produce: Sweet potatoes, limes, garlic, avocado, red cabbage, cherry tomatoes, fresh cilantro, optional green onions, optional jalapeño, optional mixed salad greens.
- Dairy: None required (optional: plain Greek yogurt or sour cream for serving, if not vegan).
- Pantry: Black beans, corn kernels, brown rice or quinoa, olive oil, maple syrup or honey, chipotle chili powder or chipotle in adobo, smoked paprika, garlic powder, ground cumin, dried oregano, salt, black pepper, pepitas (pumpkin seeds), parchment paper.
Full Ingredients
For the Chipotle Roasted Sweet Potatoes
- 2 medium sweet potatoes (about 1.5 lb / 680 g), peeled and cut into 3/4-inch cubes
- 1 1/2 tbsp olive oil
- 1 tsp chipotle chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp fine sea salt (or to taste)
- 1/4 tsp freshly ground black pepper
For the Roasted Corn
- 2 cups corn kernels (from about 3 ears fresh corn, or frozen and thawed)
- 1 tbsp olive oil
- 1/4 tsp smoked paprika
- 1/4 tsp fine sea salt
- Pinch of black pepper
For the Black Beans
- 2 cans (15 oz / 425 g each) black beans, drained and rinsed
- 1/3 cup water or vegetable broth
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp fine sea salt (or to taste)
- 1/4 tsp freshly ground black pepper
- Juice of 1/2 lime (about 1 tbsp), to finish
For the Grain Base
- 1 cup uncooked brown rice or quinoa (yields about 3 cups cooked)
- Water or broth, as needed for cooking according to package directions
- 1/4 tsp salt (optional, for cooking water)
For the Smoky Lime Dressing
- 3 tbsp fresh lime juice (from about 2 limes)
- Zest of 1 lime
- 3 tbsp extra-virgin olive oil
- 1–2 tbsp maple syrup or honey, to taste
- 1 small garlic clove, finely minced or grated
- 1 tsp chipotle chili powder or 1 chipotle pepper in adobo, very finely minced (plus 1 tsp adobo sauce for extra heat, optional)
- 1/2 tsp smoked paprika
- 2–4 tbsp water, to thin to desired consistency
- 1/2 tsp fine sea salt (or to taste)
- 1/4 tsp freshly ground black pepper
For Assembling the Bowls
- 1 large avocado, sliced or cubed
- 1 1/2 cups shredded red cabbage
- 1 cup cherry or grape tomatoes, halved
- 1/4 cup pepitas (pumpkin seeds), toasted if desired
- 1/4 cup chopped fresh cilantro
- Lime wedges, for serving
- Optional extras: sliced green onions, thinly sliced jalapeño, mixed salad greens, a dollop of plain yogurt or vegan yogurt.
Step-by-Step Instructions
Step 1: Preheat the oven and prep your pans
Preheat your oven to 425°F (220°C). Line two large rimmed baking sheets with parchment paper for easy cleanup and to help the vegetables roast rather than stick. If you are using frozen corn, spread it on a clean kitchen towel and pat dry to remove excess moisture so it can roast and lightly char instead of steaming.
Step 2: Season and roast the chipotle sweet potatoes
Place the cubed sweet potatoes in a large bowl. Drizzle with 1 1/2 tablespoons olive oil, then sprinkle over 1 teaspoon chipotle chili powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss thoroughly until every cube is evenly coated.
Spread the sweet potatoes out in a single layer on one of the prepared baking sheets, leaving a little space between pieces so they roast properly. Roast in the preheated oven for 25–30 minutes, flipping once halfway through, until the edges are caramelized and the centers are fork-tender. When done, set aside and keep warm.
Step 3: Roast the corn until lightly charred
While the sweet potatoes start roasting, place the corn kernels on the second prepared baking sheet. Drizzle with 1 tablespoon olive oil, then sprinkle with 1/4 teaspoon smoked paprika, 1/4 teaspoon salt, and a pinch of black pepper. Toss directly on the sheet until the kernels are well coated, then spread into an even layer.
Place the tray in the oven (you can roast it at the same time as the sweet potatoes). Roast for 15–18 minutes, stirring once halfway through, until the corn is slightly browned and smells toasty and sweet. Remove from the oven and set aside.
Step 4: Cook the grains and warm the black beans
If your brown rice or quinoa is not yet cooked, start it now according to the package directions, seasoning the cooking water with 1/4 teaspoon salt if desired. This typically takes about 15–20 minutes for quinoa or 30–35 minutes for brown rice. When cooked, fluff with a fork and keep warm.
Meanwhile, add the rinsed black beans to a medium saucepan along with 1/3 cup water or vegetable broth, 1 teaspoon ground cumin, 1/2 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir well and bring to a gentle simmer over medium heat. Reduce heat to low and cook for 5–7 minutes, stirring occasionally, until the beans are hot and the flavors have melded. Stir in the juice of 1/2 lime at the end, then turn off the heat.
Step 5: Whisk together the smoky lime dressing
In a small bowl or jar, combine 3 tablespoons lime juice, lime zest, 3 tablespoons extra-virgin olive oil, 1–2 tablespoons maple syrup or honey (start with 1 tablespoon and add more to taste), 1 small minced garlic clove, 1 teaspoon chipotle chili powder or 1 finely minced chipotle in adobo (plus 1 teaspoon adobo sauce, optional), 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Whisk until smooth, then add 2–4 tablespoons water, a little at a time, until the dressing is pourable but still slightly creamy. Taste and adjust seasoning: add more maple/honey for sweetness, lime juice for brightness, or chipotle for more heat. Set aside.
Step 6: Prep fresh toppings and assemble the Buddha bowls
Slice or cube the avocado. Shred the red cabbage, halve the cherry tomatoes, and chop the cilantro. If using, slice green onions and jalapeño. Quickly toast the pepitas in a dry skillet over medium heat for 2–3 minutes, stirring frequently, until fragrant and beginning to pop, then transfer to a small bowl to cool.
To assemble each bowl, start with about 3/4 cup cooked brown rice or quinoa as your base. Arrange generous spoonfuls of roasted sweet potatoes, roasted corn, and black beans in separate sections over the grains. Add a handful of shredded red cabbage, a few tomato halves, and avocado slices. Sprinkle with toasted pepitas and chopped cilantro.
Drizzle each bowl liberally with the smoky lime dressing and serve with lime wedges on the side for squeezing just before eating.
Step 7: Serve and enjoy
Serve the bowls warm or at room temperature. Invite everyone to toss their own bowl right before eating so the dressing coats all the layers. The contrast of warm sweet potatoes and beans with cool avocado, crunchy cabbage, and bright, tangy dressing is what makes this Buddha bowl so satisfying.
Pro Tips
- Cut evenly for perfect roasting: Aim for sweet potato cubes that are all about 3/4 inch so they cook through at the same time and develop nicely caramelized edges.
- Dry your corn well: If using frozen corn, thaw and pat completely dry before roasting. This prevents steaming and gives you that delicious roasted, slightly charred flavor.
- Adjust heat to taste: Chipotle can be quite spicy. Start with the lower amount in both the potatoes and the dressing, then add more chipotle or adobo sauce gradually if you like it hotter.
- Make it creamy: For a creamier dressing, blend in 2–3 tablespoons of plain yogurt, vegan mayo, or soaked cashews before thinning with water.
- Meal-prep friendly: Store the components separately (especially the avocado), then assemble just before serving to keep textures vibrant and fresh.
Variations
- Protein boost: Add grilled chicken, chili-lime shrimp, or crispy baked tofu for extra protein. Season them with similar chipotle and lime flavors to match the bowl.
- Grain swap: Use farro, white rice, cauliflower rice, or a bed of mixed salad greens instead of brown rice or quinoa.
- Extra veg-loaded: Add roasted bell peppers, red onion, or zucchini to the sheet pan alongside the sweet potatoes for even more vegetables and color.
Storage & Make-Ahead
For meal prep, cook the sweet potatoes, roasted corn, black beans, and grains up to 4 days in advance. Store each component in separate airtight containers in the refrigerator. The smoky lime dressing can also be prepared ahead and stored in a jar in the fridge for up to 5 days; shake or whisk before using. Wait to cut the avocado and chop fresh toppings (cabbage, tomatoes, cilantro) until just before serving to prevent browning and wilting. If assembling bowls for grab-and-go lunches, layer grains and beans on the bottom, roasted vegetables in the middle, and crunchy/fresh toppings on top. Pack dressing and avocado separately, and add them shortly before eating.
Nutrition (per serving)
Approximate values for 1 of 4 bowls (with brown rice, without optional extras): about 600 calories; 19 g protein; 80 g carbohydrates; 23 g fat (mostly from olive oil and avocado); 15 g fiber; 10 g sugar (including natural sugars from vegetables and a small amount from maple/honey). Values will vary based on specific ingredients, brands, and portion sizes.
