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Mexican Buddha Bowls
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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
Calories: 565kcal
Author: Heather


  • 2 large sweet potatoes diced
  • 3 tsp avocado oil divided
  • 1 tsp sea salt divided
  • ¼ tsp pepper
  • ¼ 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
  • ¼ cup green onion diced

Cilantro Lime Ranch Dressing Ingredients

  • ½ cup avocado oil mayonnaise
  • ¼ cup plain whole-milk kefir
  • 1 tbsp extra virgin olive oil
  • 1 tbsp dried chives
  • 1 tsp dried parsley
  • 1 tsp garlic granules
  • ¼ tsp dill
  • ¼ tsp sea salt
  • tsp pepper
  • 1 lime juiced
  • ½ cup cilantro


  • 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.


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