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Sweet Potato Black Bean Buddha Bowl

These sweet potato black bean buddha bowls are made with crispy roasted chipotle sweet potatoes, brown rice, black beans, avocado, and a tahini dressing. It’s an easy plant-based meal that is gluten-free and delicious!
5 from 1 vote
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Main Course
Servings 4 people


Brown Rice

  • 1 cup uncooked short grain brown rice
  • 1 tablespoon coconut oil

Chipotle Rosated Sweet Potatoes

  • 1 large sweet potato, roughly 4 cups cut into 1 inch thick cubes
  • 1 tablespoon apple cider vinegar
  • 2-3 tablespoons avocado oil
  • 1 teaspoon chipotle chili powder
  • 1 teaspoon paprika
  • sea salt
  • pepper
  • salt and pepper to taste

Black Beans

  • 1 can black beans (15 oz)
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin

Tahini Dressing

  • 4 tablespoons tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon soy sauce
  • 1 tablespoon water


  • 1 avocado sliced
  • 4 cups leafy greens kale, spinach, or a mix


  • hemp seeds
  • sesame seeds


Sweet Potatoes

  • Boil sweet potatoes - Using a medium-size pot, bring ~ 1.5 - 2 litres of water to a rolling boil. Add in the apple cider vinegar. Place cubed sweet potatoes in the boiling water, then boil for 8 – 10 minutes until just fork tender. Strain, then spread on a parchment-lined baking sheet and let cool slightly.
  • Roast sweet potatoes - Preheat oven to 375ºF. Drizzle the boiled sweet potatoes with avocado oil, chipotle chili powder, paprika, and sea salt. Toss, then arrange the sweet potatoes to lay flat on the pan.Roast at 375ºF for 30 minutes. To make sure they are crispy on all sides, pull them out half way through roasting and flip. Roast until crispy and golden.

Brown Rice

  • While the potatoes are roasting. In a medium pot, melt coconut oil. Toast the brown rice in the coconut oil for 1-2 minutes on medium heat. Add water, and bring to a boil. Turn the burner down to a low simmer, and cook until rice is light and fluffy. Brown rice takes longer to cook, so it will be 30-35 minutes (refer to the package directions on your rice for specific instructions). Turn the burner off, and let sit with the lid on to rest.

Sauté Black Beans

  • Drain and rinse the black beans. Add to a saucepan, and sauté on medium heat with ~1 tablespoon of avocado oil, cumin, garlic powder, sea salt, and pepper. Cook until warmed through.

Prepare Dressing

  • In a jar combine the tahini, soy sauce, lemon, and water. Shake until well combined.

Assemble Buddha Bowls

  • To assemble the bowls, add a scoop each of the: rice, black beans, and chipotle roasted sweet potatoes. Add a handful of leafy greens, sliced avocado and optional hemp hearts, and sesame seeds. Top with tahini dressing, and enjoy!
Keyword black bean buddha bowls, plant based buddha bowls, sweet potato black bean buddha bowls, sweet potato buddha bowls