Home | Mexican Buddha Bowls with Cilantro Lime Dressing

Mexican Buddha Bowls with Cilantro Lime Dressing

by Heather

These healthy Mexican Buddha Bowls will quickly become your next favorite easy meal to prep!  By roasting sweet mini peppers, sweet potatoes, and corn, these veggie-loaded bowls are packed with so much nutrition, color, and flavor.  Add in seasoned pinto beans for a vegetarian protein and the most delicious cilantro lime ranch dressing, and you’ll be set with the tastiest bowl perfect for lunch or dinner!

Thank you to Pure Flavor for sponsoring this post.

Vegetarian mexican buddha bowls

Vegetarian Mexican Buddha Bowls

Want to eat more veggies?  This bowl will help you do that!  The star of the bowl comes from those cute rounds of Pure Flavor® Aurora Bites Mini Sweet Peppers.  Packed with the perfect crunch and sweet flavor, they are SO good on their own.  My kids and I couldn’t stop munching on them.  That’s what you want with veggies, right?

For our healthy Mexican style buddha bowls, we are slicing the mini sweet peppers into rounds to retain their shape.  I also think this helps them to roast more quickly, and visually they look amazing.  We eat with our eyes first, right? 

mexican buddha bowls

What is a buddha bowl?

A buddha bowl comes with many different names – nourish bowls, power bowls, hippie bowls, macro bowls, and more.

There is no one recipe for the buddha bowls, but simply an idea behind them.  

Build a balanced and healthy bowl.  

A bowl that includes vegetables, protein, carbohydrates, and fat. And of course, flavor!  

Always a must.

mexican buddha bowls

What makes Mexican buddha bowls a healthy choice?

Let’s break down all the goodness in these bowls, shall we?

Pure Flavor® Aurora Bites Mini Sweet Peppers – high in vitamin C and packed with a sweet and delicious crunch

Roasted Sweet Potatoes –  a complex carbohydrate are also rich in vitamin C and vitamin B6

Roasted Corn – not only does corn add more sweetness, but it’s high in fiber

Seasoned Pinto Beans – our vegetarian protein option seasoned with dried oregano

Avocado – full of healthy fats, fiber, folate, and so much more!

Green Onion – green onions are a wonderfully mild onion and full of vitamin K and vitamin C

Cilantro Lime Ranch Dressing – this delicious sauce uses my kefir ranch dressing as the base, and ups the flavor to marry perfectly with these bowls.  Get some extra probiotics in with this kefir based sauce!

mini bell pepper rounds

Here’s what you’ll need to make vegetarian mexican buddha bowls

  • sweet potatoes
  • Pure Flavor® Aurora Bites Mini Sweet Peppers,
  • frozen corn
  • pinto beans
  • avocado
  • green onion
  • lime
  • cilantro
  • avocado oil
  • avocado oil mayonnaise
  • plain whole-milk kefir
  • extra virgin olive oil
  • sea salt
  • pepper
  • garlic granules
  • dried chives
  • dried parsley
  • dill
  • dried oregano
How to make mexican buddha bowls

How to make them

  1. Preheat oven to 425 degrees F.  Line 2 baking sheets with parchment paper.
  2. Add the diced sweet potatoes, 2 tsp avocado oil, ½ tsp sea salt, pepper, and garlic granules to the baking sheet, and mix to combine.  Bake for 30 minutes, stirring halfway through, and until the sweet potatoes are crispy.
  3. To the other lined baking sheet, add the sliced sweet peppers and corn.  Add the remaining 1 tsp avocado oil and ½ tsp sea salt.  Toss to combine then bake for 15 minutes, until the peppers and corn are softened.
  4. Heat rinsed pinto beans in a small pot over low heat with the oregano.  When warm, set aside.
  5. To make the cilantro lime ranch dressing, combine all the ingredients in a blender, and blend until smooth.  
  6. To build your Mexican Buddha Bowls, add roasted sweet potato, roasted peppers, roasted corn, oregano pinto beans, avocado, and green onion into bowls.  Drizzle with cilantro lime ranch dressing.

Substitutions

  • Have extra veggies around?  Add them onto your roasting pan and enjoy them with this meal!
  • Not a sweet potato fan?  Use Yukon gold potatoes instead, or serve over your favorite whole grain.
  • Want some fresh veggies added in?  Dice up extra Aurora Bites Mini Sweet Peppers for a nice crunch.
  • Serve over a bed of spring greens.
  • Black beans and white cannellini bean can easily be substituted for the pinto beans.
  • Have leftover chicken or pork carnitas around?  For a non-vegetarian option add that in!
  • Thin the cilantro-lime dressing out by using more kefir and less mayonnaise.
mexican buddha bowls with cilantro lime dressing

Love healthy bowls?  Try one of these as well!

Mexican Buddha Bowls
Mexican Buddha Bowls
Print Recipe
5 from 1 vote

Mexican Buddha Bowls

These healthy Mexican Buddha Bowls will quickly become your next favorite easy meal to prep!  By roasting sweet mini peppers, sweet potatoes, and corn, these veggie-loaded bowls are packed with so much nutrition, color, and flavor.  Add in seasoned pinto beans for a vegetarian protein and the most delicious cilantro lime ranch dressing, and you’ll be set with the tastiest bowl perfect for lunch or dinner!
Prep Time5 mins
Cook Time30 mins
Course: Main Course
Cuisine: Mexican
Keyword: buddha bowls, vegetarian
Servings: 4
Author: Heather

Ingredients

  • 2 large sweet potatoes, diced
  • 3 tsp avocado oil, divided
  • 1 tsp sea salt, divided
  • 1/4 tsp pepper
  • 1/4 tsp garlic granules
  • 3 cups Pure Flavor® Aurora Bites Mini Sweet Peppers, sliced into rounds
  • 2 cups frozen corn
  • 1 can pinto beans, drained and rinsed
  • 1 tsp dried oregano
  • 1 avocado, diced
  • 1/4 cup green onion, diced

Cilantro Lime Ranch Dressing Ingredients

  • 1/2 cup avocado oil mayonnaise
  • 1/4 cup plain whole-milk kefir
  • 1 tbsp extra virgin olive oil
  • 1 tbsp dried chives
  • 1 tsp dried parsley
  • 1 tsp garlic granules
  • 1/4 tsp dill
  • 1/4 tsp sea salt
  • 1/8 tsp pepper
  • 1 lime, juiced
  • 1/2 cup cilantro

Instructions

  • Preheat oven to 425 degrees F.  Line 2 baking sheets with parchment paper.
  • Add the diced sweet potatoes, 2 tsp avocado oil, ½ tsp sea salt, pepper, and garlic granules to the baking sheet, and mix to combine.  Bake for 30 minutes, stirring halfway through, and until the sweet potatoes are crispy.
  • To the other lined baking sheet, add the sliced sweet peppers and corn.  Add the remaining 1 tsp avocado oil and ½ tsp sea salt.  Toss to combine then bake for 15 minutes, until the peppers and corn are softened.
  • Heat rinsed pinto beans in a small pot over low heat with the oregano.  When warm, set aside.
  • To make the cilantro lime ranch dressing, combine all the ingredients in a blender, and blend until smooth.  
  • To build your Mexican Buddha Bowls, add roasted sweet potato, roasted peppers, roasted corn, oregano pinto beans, avocado, and green onion into bowls.  Drizzle with cilantro lime ranch dressing.
Did you make this recipe?Be sure to tag me @fitmamarealfood or tag #fitmamarealfood!
Mexican Buddha Bowls

If you try this recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!

XO

Heather

You may also like

Leave a Comment

Recipe Rating