Sweet Potato Taco Buddha Bowl
Sweet Potato Taco Buddha Bowl
Light Meals


  • 2 tbsp chili powder
  • 1 tbsp paprika
  • 1 tbsp cumin
  • 2 tsp salt
  • 1 tbsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 300g sweet potatoes, peeled and chopped into 1-2" cubes (approx.)
  • 1 tbsp vegetable oil
  • 230g black beans, drained and rinsed
  • 165g sweetcorn
  • 250g cherry tomatoes, sliced
  • 1 avocado, sliced
  • ¼ of a Cucumber, chopped
  • 1 lime
  • 60g jalapeno stuffed olives


  1. Preheat oven to 400° F.
  2. Mix together chili powder, paprika, cumin, salt, oregano, garlic power and onion powder in a small bowl.
  3. Add sweet potatoes to a large bowl and mix in the vegetable oil and half of the seasoning mix from the small bowl. Once mixed thoroughly, cook for 15-20 minutes on a baking tray.
  4. Whilst that is cooking, add the beans, sweetcorn and remaining seasoning mixture from the small bowl together and mix thoroughly to ensure the beans are fully coated.
  5. Serve up sweet potatoes and beans mixture in a large bowl with tomatoes, avocado, cucumber, lime and jalapeno stuffed olives. Garnish with coriander if preferred.
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