Mexican Buddha Bowls with Cilantro Lime Dressing
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!
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 dried 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 potato cubes, 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. Set aside.
- 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. Set aside.
- Heat rinsed pinto beans in a small pot over low heat with the oregano. When warm and saucy, set aside.
- To make the cilantro lime ranch dressing, combine all the mayonnaise, kefir, olive oil, chives, parsley, granulated garlic, dill, sea salt, pepper, lime juice and cilantro in a blender, and blend until smooth.
- Build your Mexican Buddha Bowls by adding roasted sweet potato, roasted peppers, roasted corn, oregano pinto beans, avocado, and green onion into bowls. Drizzle with cilantro lime ranch dressing and enjoy!
Nutrition
Calories: 565kcal, Carbohydrates: 57g, Protein: 8g, Fat: 37g, Saturated Fat: 6g, Polyunsaturated Fat: 15g, Monounsaturated Fat: 15g, Trans Fat: 1g, Cholesterol: 14mg, Sodium: 990mg, Potassium: 1170mg, Fiber: 12g, Sugar: 11g, Vitamin A: 19898IU, Vitamin C: 163mg, Calcium: 86mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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