Mexican Buddha Bowl with Cilantro Lime Sauce

This vibrant Mexican Buddha Bowl with Cilantro Lime Sauce is a simple, nourishing way to eat the rainbow and feel amazing doing it. It’s loaded with colorful veggies that support detoxification, gut health, and cellular repair—like fiber-rich sweet potatoes, antioxidant-packed red cabbage, and liver-aiding cilantro. It’s easy to prep, endlessly customizable, and perfect for a feel-good lunch or dinner that leaves you energized—not sluggish. Your body (and your taste buds) will thank you!

This recipe was inspired by Delicious on a Dime, provided by our client, Amy J. - thank you, Amy!

Have a favorite recipe you'd like to share with us? Please do! Or have one that's not-so-healthy? Challenge us—we’d love to help give it a nourishing twist!

Ingredients

For The Mexican Buddha Bowls

• 2 sweet potatoes

• 1 Tbsp extra virgin olive oil

• 1.5 tsp taco seasoning 

• 1 cup corn (cooked fresh or frozen)

• 1 14 oz can black beans

• 1/4 Cup red cabbage

• 1/2 red pepper

• 2 Tbsp red onion

• 1/2 avocado

• lime wedges

• handful fresh cilantro leaves

For the Sauce

• 1/2 cup plain yogurt

• 1/4 cup mayo

• 1 clove garlic (minced)

• handful fresh cilantro (enough to make 2 minced tablespoons)

• 1 tsp fresh lime juice

• 1/8 tsp salt

Add Your Choice of Protein (10gm serving to make this a 30gm meal) 

• 2 TBS Cheddar Cheese

• 1 oz chicken, beef, hardboiled egg, or shrimp

Instructions:

• Preheat oven to 425 degrees F.

• Wash and cube sweet potatoes. Toss on sheet pan with oil and taco seasoning. Bake in preheated oven for 20 minutes. Toss again after first 10 minutes so they cook evenly.

• Wash and finely mince a handful of cilantro leaves for the sauce. You’ll need around 2 tablespoons. 

• In a small bowl, combine yogurt, mayo, minced cilantro, garlic, lime juice and salt. Stir well to mix and set aside.

• Prep the other ingredients (cook your protein, corn, rinse and drain black beans, chop red cabbage, slice red pepper, dice red onion, slice avocado, cut remaining lime into wedges and wash cilantro and pull leaves off stems.

• Once sweet potatoes are done cooking you can assemble your bowls right away.

• Start with the sweet potatoes, then pile 1/4 of each ingredient into a bowl, drizzle with cilantro lime sauce, sprinkle with cilantro leaves and squeeze some fresh lime juice over the top.

Mexican Buddha Bowl with Cilantro Lime Sauce.pdf

Download PDF • 306KB