Caribbean Buddha Bowl | Recipes Pallace
Enjoy a colorful Caribbean Buddha Bowl filled with sweet potato, black beans, mango and coconut rice, a quick vegan meal packed with nutrients.
The Caribbean-style Buddha Bowl is a balanced, single-dish meal that layers a base of fragrant rice with roasted sweet potato cubes, black beans, sautéed corn, and crisp mixed greens, then tops the ensemble with fresh mango, avocado slices, cucumber ribbons, and a zesty citrus-herb dressing. Rich in plant-based protein, fiber, and naturally colorful produce, it delivers contrasting textures and sweet-savory notes characteristic of Caribbean cuisine while remaining entirely vegan. Because it can be served warm or at room temperature and is easy to prepare in advance, this bowl is commonly enjoyed as a light yet satisfying lunch, a wholesome weeknight dinner, or a convenient meal-prep option throughout the warmer months.
Caribbean Buddha Bowl | Recipes Pallace
Built around pantry staples and a hit of island spice, this bowl delivers beach-holiday flavor without any specialty shopping. It’s on the table in about 40 minutes, naturally gluten- and dairy-free, and travels well for next-day lunches.
Prep Time
20 minutes
20 minutes
Cook Time
25 minutes
25 minutes
Total Time
45 minutes
45 minutes
Ingredients
Sweet potato
- Cooked black beans (canned, drained and rinsed)
- Mango (ripe)
- Avocado
- Cooked quinoa (or other cooked grain used as the bowl base)
- Baby spinach or mixed leafy greens
- Red cabbage, finely shredded
- Red bell pepper, diced
- Spring onion (green onion)
- Fresh cilantro (coriander leaves)
- Lime (juice and zest)
- Olive oil (or other neutral oil)
- Ground cumin
- Ground coriander
- Curry powder or Caribbean jerk spice mix
- Salt
- Freshly ground black pepper
- Optional / suggested additions that lift the bowl even further: roasted cashews or peanuts, toasted coconut flakes, chilli flakes or sliced fresh chilli, a drizzle of coconut or Greek-style yogurt, and a few drops of your favourite hot sauce.
Method
Preheat the oven to 200 °C
- Peel the sweet potato
- Cut the sweet potato into bite-size cubes
- Place the cubes on a parchment-lined baking tray
- Drizzle the sweet-potato cubes with olive oil
- Season the cubes with salt, pepper and paprika
- Roast the sweet potato for about 25 minutes until tender and golden
- Rinse the rice under cold water
- Cook the rice in a saucepan of salted boiling water following packet time
- Drain the cooked rice and keep it warm
- Rinse the black beans under cold water
- Heat the black beans in a small pan with a pinch of cumin for 5 minutes
- Peel the mango
- Slice the mango flesh away from the stone and cut it into thin strips
- Halve the avocado and remove the pit
- Scoop the avocado flesh from the skin and slice it
- Wash and dry any salad leaves or greens you plan to add
- Whisk coconut milk, lime juice, chopped coriander, salt and pepper to make a dressing
- Place the warm rice in the bottom of two serving bowls
- Arrange roasted sweet potato, warmed black beans, mango slices, avocado slices and salad greens around the bowl
- Drizzle the coconut-lime dressing over all the toppings
- Sprinkle with extra coriander or sesame seeds if desired
- Serve the Caribbean Buddha Bowl immediately
Nutrition
Calories
1089 kcal Protein
34 g Fat
34 g Carbs
173 g Fiber
42 g Sugar
48 g
1089 kcal Protein
34 g Fat
34 g Carbs
173 g Fiber
42 g Sugar
48 g
Notes
Chef’s note: Char the corn kernels in a hot dry skillet until blistered—it deepens their sweetness and brings smoky contrast to the mango. If you like extra heat, stir a pinch of jerk seasoning into the black beans while they warm. Finish the bowl with a shower of toasted coconut flakes for crunch and a whisper of island aroma.
why this recipe
Vibrant colors, sun-kissed flavors, and a nourishing balance of textures come together in this Caribbean Buddha Bowl recipe, delivering a taste of the tropics in every bite while offering wholesome fuel for the day. Roasted vegetables infused with warm island spices mingle with creamy avocado, sweet juicy mango, and protein-rich legumes atop fragrant coconut rice, creating a harmonious bowl that feels both indulgent and health-conscious. The interplay of smoky heat, refreshing citrus, and natural sweetness turns an everyday meal into an uplifting culinary escape, all prepared with simple techniques that keep prep stress-free and weeknight friendly. This bowl isn’t just food—it’s a mood-boosting getaway that proves healthy eating can be utterly irresistible.
FAQs
FAQ acf
Frequently Asked Questions
Can I prepare the Caribbean Buddha Bowl in advance for meal prep, and how should I store the components to keep them fresh?
Yes—this bowl is meal-prep friendly for up to 3–4 days if you store the elements separately. Keep the cooked rice/quinoa, roasted sweet potato, and spiced black beans together in an airtight container (they can be reheated), refrigerate the citrus-herb dressing in a small jar, and stash the fresh items (greens, shredded cabbage, diced pepper, mango, and whole or halved avocado with the pit left in and surfaces brushed with lime) in separate containers; assemble and add dressing just before eating to maintain crisp textures and bright flavors.
How can I boost the protein content of the bowl while keeping it completely vegan?
Toss in extra plant proteins such as jerk-rubbed tofu or tempeh cubes, or scatter a handful of shelled edamame or roasted chickpeas on top of the finished bowl. You can also boost the base by using quinoa instead of rice and finish with a sprinkle of hemp seeds, pumpkin seeds, or crushed roasted peanuts for an additional protein lift—everything stays fully vegan.
What can I use instead of coconut milk in the dressing if I’m allergic to coconut?
Use a neutral, dairy-free milk such as unsweetened oat, soy, or almond milk and whisk in a spoonful of plain vegan yogurt or tahini to restore the dressing’s creaminess. The lime, herbs, salt, and pepper will keep the flavor profile bright while the substitute delivers a silky texture without any coconut.