I’m a taco lover! Wrapped or naked, I love a taco. I’ve been loving Buddha bowls and decided why not make a taco Buddha bowl. Not familiar? Buddha bowls are pretty much colorful bowls usually composed of vegetables, healthy grains, and protein — they’ve become one of this year’s or I should said last year’s top emerging food trends.
This was a quick and easy meal to throw together for lunch. Really nothing to it, but to do it.
• 2 tbsp chili powder
• 1 tbsp paprika
• 1 tbsp cumin
• 2 tsp Himalayan Pink Salt and 1 tsp black pepper
• 1 tbsp dried oregano or Italian seasoning
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/4-1/2 tsp cayenne pepper (optional)
• 1 lb sweet potatoes, peeled and copped into 1-2″ cubes (approx.)
• 1 tbsp olive oil
• 1 can black beans, drained and rinsed
• 2 cups corn, frozen
• 1 pint cherry tomatoes, halved OR 2 large tomatoes chopped
• 1 avocado, slice or side of guacamole
• Optional additional garnishes, sour cream, jalapeños, sliced green onion, chopped cilantro leaves, lime slices, crumbles feta, etc.
- Preheat oven to 350° F.
- In a small bowl mix together chili powder, paprika, cumin, salt, oregano, garlic power, onion powder, and cayenne pepper (if using).
- Toss sweet potatoes pieces with olive oil and half the seasoning mixture from the small bowl, about 2 tablespoons. Bake for 20 minutes until tender and cooked through.
- Toss beans in remaining seasoning. Set aside. Boil corn, drain, and toss in butter with salt and pepper.
- To serve either place all ingredients in separate dishes for family style serving, or make individual bowls before serving table.
- Serve with any desired optional garnishes. I drizzled with guacamole salsa made by Herdez. Enjoy!