Gluten Free Spiced Sweet Potato & Black Bean Buddha Bowl – A Cozy, Nourishing Meal

This Gluten Free Spiced Sweet Potato & Black Bean Buddha Bowl is the kind of meal you’ll want on repeat. It’s hearty, colorful, and full of satisfying textures—crispy roasted sweet potatoes, creamy avocado, and crunchy cabbage. Everything sits on a bed of fluffy rice or quinoa, with a zesty lime-tahini drizzle to tie it together.

It’s simple enough for weeknights and special enough for meal prep you’ll actually look forward to.

What Makes This Special

• Big flavor, simple ingredients: Warm spices, fresh lime, and a creamy sauce make a humble lineup taste restaurant-worthy.
• Naturally gluten free: Every component is safe for gluten-free diets when you choose certified GF grains and condiments.
• Balanced and satisfying: Carb-smart sweet potatoes, fiber-rich black beans, healthy fats, and greens keep you full without feeling heavy.
• Flexible: Swap your grain, change the greens, or use what’s in your pantry.

Ingredients

• 2 medium sweet potatoes, peeled and cut into 1-inch cubes
• 1 can (15 oz) black beans, drained and rinsed
• 2 cups cooked brown rice or quinoa (use certified gluten free)
• 1 cup red cabbage, thinly sliced
• 1 ripe avocado, sliced
• 1 cup cherry tomatoes, halved
• 2 cups baby spinach or mixed greens
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder (adjust to taste)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon sea salt, plus more to taste
• 1/4 teaspoon black pepper

Lime-Tahini Sauce

• 1/3 cup tahini (stirred well)
• 2 tablespoons fresh lime juice
• 1 tablespoon maple syrup or honey
• 1 small garlic clove, grated
• 3–5 tablespoons warm water to thin
• Pinch of salt

Optional Toppings

• Fresh cilantro
• Pepitas or toasted sunflower seeds
• Lime wedges
• Crushed red pepper

Step-by-Step Instructions

1. Preheat and prep: Heat oven to 425°F (220°C). Line a sheet pan with parchment.
2. Season the sweet potatoes: Toss cubes with olive oil, cumin, smoked paprika, chili powder, garlic powder, onion powder, salt, and pepper. Spread in a single layer.
3. Roast: Bake for 22–28 minutes, flipping halfway, until edges are crisp and centers are tender.
4. Warm the beans: In a small skillet, heat the black beans with a splash of water and a pinch of salt for 3–4 minutes, just until warm.
5. Make the sauce: Whisk tahini, lime juice, maple syrup, garlic, and salt.

   Add warm water, 1 tablespoon at a time, until it’s creamy and pourable.

6. Assemble the base: Add cooked rice or quinoa to bowls. Top with spinach or greens so they gently wilt.
7. Build the bowl: Add roasted sweet potatoes, warm black beans, cabbage, tomatoes, and avocado.
8. Drizzle and finish: Spoon the lime-tahini sauce over the top. Add cilantro, pepitas, and a squeeze of lime.

   Taste and add a pinch of salt if needed.

Keeping It Fresh

• Meal prep: Store components separately up to 4 days. Keep the sauce in a small jar and thin with water if it thickens.
• Reheating: Warm the rice/quinoa, sweet potatoes, and beans. Add fresh veggies and avocado just before serving.
• Prevent soggy greens: Place a paper towel in the salad container to absorb moisture.

Health Benefits

• High fiber: Sweet potatoes, beans, and cabbage support digestion and steady energy.
• Plant protein: Black beans and tahini offer protein plus minerals like iron and magnesium.
• Healthy fats: Avocado and tahini provide heart-healthy monounsaturated fats.
• Antioxidants: Colorful veggies bring carotenoids, vitamin C, and polyphenols.

What Not to Do

• Don’t overcrowd the pan: Crowding makes sweet potatoes steam instead of crisp.

  Use two pans if needed.

• Don’t skip salt: Proper seasoning brings out the natural sweetness and balances the sauce.
• Don’t use bitter tahini: Taste your tahini first; if it’s overly bitter, switch brands.
• Don’t drench the greens early: Add the sauce right before eating to keep textures fresh.

Recipe Variations

• Change the grain: Try wild rice, cauliflower rice, or millet (all gluten free).
• Swap the beans: Use chickpeas or lentils. For extra crunch, roast chickpeas with the same spices.
• Spice it differently: Use curry powder and turmeric instead of the smoked paprika blend.
• Add protein: Top with a jammy egg, grilled tofu, or shredded chicken if you eat meat.
• Different sauce: Cilantro-lime yogurt sauce (use dairy-free yogurt if needed) or avocado crema.

FAQ

Is this bowl fully gluten free?

Yes, as long as you use certified gluten-free grains and check labels on tahini and spices. Cross-contact can happen, so choose trusted brands.

Can I make it without tahini?

You can.

Try a simple olive oil, lime, and honey vinaigrette, or blend avocado with lime juice and water for a creamy dressing.

How do I make it spicier?

Add extra chili powder, cayenne, or a drizzle of hot sauce. Crushed red pepper on top also works well.

Can I roast the sweet potatoes in an air fryer?

Yes. Cook at 400°F (205°C) for 12–16 minutes, shaking the basket halfway, until crisp and tender.

What’s the best way to keep avocado from browning?

Slice it right before serving.

If prepping ahead, toss slices with lime juice and store tightly covered.

Can I serve this cold?

Absolutely. It tastes great as a chilled salad bowl. Keep the dressing separate until you’re ready to eat.

Final Thoughts

This Gluten Free Spiced Sweet Potato & Black Bean Buddha Bowl is comforting, colorful, and easy to make your own.

With a short ingredient list and a bold, creamy sauce, it turns weeknight cooking into something satisfying and stress-free. Keep the components prepped, and you’ll have a wholesome meal ready whenever you are.

Gluten Free Spiced Sweet Potato & Black Bean Buddha Bowl – A Cozy, Nourishing Meal

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4 servings

Ingredients

  

• 2 medium sweet potatoes, peeled and cut into 1-inch cubes
• 1 can (15 oz) black beans, drained and rinsed
• 2 cups cooked brown rice or quinoa (use certified gluten free)
• 1 cup red cabbage, thinly sliced
• 1 ripe avocado, sliced
• 1 cup cherry tomatoes, halved
• 2 cups baby spinach or mixed greens
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder (adjust to taste)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon sea salt, plus more to taste
• 1/4 teaspoon black pepper
• 1/3 cup tahini (stirred well)
• 2 tablespoons fresh lime juice
• 1 tablespoon maple syrup or honey
• 1 small garlic clove, grated
• 3–5 tablespoons warm water to thin
• Pinch of salt
• Fresh cilantro
• Pepitas or toasted sunflower seeds
• Lime wedges
• Crushed red pepper

Instructions

 

• Preheat and prep: Heat oven to 425°F (220°C). Line a sheet pan with parchment.
• Season the sweet potatoes: Toss cubes with olive oil, cumin, smoked paprika, chili powder, garlic powder, onion powder, salt, and pepper. Spread in a single layer.
• Roast: Bake for 22–28 minutes, flipping halfway, until edges are crisp and centers are tender.
• Warm the beans: In a small skillet, heat the black beans with a splash of water and a pinch of salt for 3–4 minutes, just until warm.
• Make the sauce: Whisk tahini, lime juice, maple syrup, garlic, and salt.Add warm water, 1 tablespoon at a time, until it’s creamy and pourable.
• Assemble the base: Add cooked rice or quinoa to bowls. Top with spinach or greens so they gently wilt.
• Build the bowl: Add roasted sweet potatoes, warm black beans, cabbage, tomatoes, and avocado.
• Drizzle and finish: Spoon the lime-tahini sauce over the top. Add cilantro, pepitas, and a squeeze of lime.Taste and add a pinch of salt if needed.