Mexican Buddha Bowl by piloncilloyvainilla | Quick & Easy Recipe | The Feedfeed
Mexican Buddha Bowl
A Note from Feedfeed

Alejandra from @piloncilloyvainilla made this Mexican Buddha Bowl using Cascadian Farm Fire Roasted Sweet Potatoes!  It's a dish that you can make in a pinch, and it will leave you feeling full, energized and better than before!

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Prep time 10mins
Cook time 10mins
Serves or Makes: 4


  • Buddha Bowl:
  • 3 cups cooked rice, quinoa, or other grain of your choice
  • 2 cups black beans
  • 4 handfuls of greens ( spinach, collard greens, etc)
  • 8 ounces of steamed spinach or other green
  • 1 pound of Fire Roasted Sweet Potatoes from Cascadian Farm
  • 1 avocado, pitted and sliced
  • 10 sprigs Cilantro, roughly chopped
  • 3 radishes thinly sliced (optional)
  • Hemp seeds (optional)
  • Cashew Chipotle Dressing:
  • 1 cup of raw cashews, soaked for at least 30 min
  • 1/ 4 of a small white onion
  • 1 tablespoon of lemon or lime juice
  • 1 tablespoon of apple cider vinegar
  • A pinch of salt
  • 1 chipotle chile in adobo sauce


  • Step 1

    Heat the grains, the legumes, and the steamed spinach on the stove top or in a microwave. When ready divide into four serving bowls.

  • Step 2

    In a medium skillet over medium heat cook the fire roasted sweet potatoes. When warmed through serve over the beans, steamed spinach, and rice. Add a handful of fresh greens to each bowl, then top with some avocado slices.

  • Step 3

    To make the dressing, place all the ingredients in the jar of a blender and blend until smooth.

  • Step 4

    Finish bowls with the cilantro, radishes, hemp seeds and the cashew chipotle dressing.