Easy vegan Mexican-style Sweet Potato Bowl with black beans and brown rice! Topped with a flavorful, creamy cilantro-lime cashew sauce. (Vegan, gluten-free, oil-free.)
This Mexican-inspired sweet potato rice bowl is such a satisfying meal.
It combines seasoned roasted sweet potatoes, fluffy brown rice, black beans, and veggies. Then it is topped with a simple and creamy cashew-lime sauce.
Plus it is filled with protein, fiber, and many other plant-based nutrients.
Ingredients for Sweet Potato Bowl
For this recipe you will need:
- Brown rice
- Sweet potatoes
- Black beans
- Green onion (scallion)
- Sweet corn: Canned, frozen, fire-roasted, or cooked fresh.
- Cherry or grape tomatoes
- Avocado
- Ground cumin
- Smoked paprika
- Cilantro-Lime Cashew Cream (recipe below)
Play around with your favorite toppings however. I enjoy tomatoes, sweet corn, and fresh avocado.
Rice bowls can also be a great family-style meal as well.
Simply set everything out on the counter and then let everyone assemble their own bowl with the toppings they enjoy!
For more inspiration, also browse all black bean recipes or Mexican-inspired recipes.
Mexican Sweet Potato Bowl with Cashew-Lime Cream
Ingredients
- 1 cup brown rice (uncooked)
- 2 medium sweet potatoes
- 15 oz. can black beans
- 3-4 green onions
- 1 1/2 cups cooked sweet corn (canned, frozen, cooked fresh, etc.)
- 1 cup cherry/grape tomatoes (or roma, etc.)
- 1 avocado
- 1 tsp. ground cumin
- 1/2 tsp. smoked paprika
- Olive oil for drizzling (optional*)
- Salt to taste
For the cilantro-lime cashew cream:
- 1 cup raw cashews (soaked if needed**)
- 1/2 cup almond milk, plain & unsweetened (or water)
- 1/3 cup fresh cilantro
- 4 Tbsp. lime juice (about 2 limes or more to taste)
- 1/8 tsp. salt
Instructions
- Cook rice according to package instructions.
- Meanwhile, preheat oven to 425°F (218°C).
- Peel and dice sweet potatoes into about 3/4″ cubes. Place on a baking sheet. Drizzle with olive oil*, cumin, smoked paprika, and salt to taste. Toss to combine.
- Bake for about 35-40 minutes, stirring halfway through.
- Meanwhile, make the cilantro-lime cream: place all cream ingredients in a blender and blend until smooth. Set aside.
- Rinse and drain black beans, slice onion, and dice tomatoes and avocado.
- Assemble your bowls (or set out toppings to let others assemble theirs like a burrito bowl bar).
- Place rice on bottom, top with roasted sweet potatoes, black beans, and desired toppings. Drizzle sauce over top.
Notes
Nutrition Per Serving (Estimate)
If you are enjoying this Mexican-inspired Black Bean Sweet Potato Bowl, also check out:
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Caroline
One of my favorites! The sauce is so creamy and tasty. It's good on fajitas too!
Kaitlin
Thanks for sharing!
Annie K
Made this for supper tonight and it is FANTASTIC! We set up the ingredients buffet-style to accommodate our pickier eaters, but everyone has gone back for seconds...love this! Thanks for sharing this recipe — I'll be sharing it all over.
Kaitlin | The Garden Grazer
That's so great! Thanks for sharing!
Jens C. Kruse
Thank you!
ultigirl
I love your idea of a "rice bowl" bar, where people can add their own ingredients.
My mom loves to cook so it can be very difficult to cook for her because she also wants to offer advice and feedback on how to tweak a recipe. By making it a "rice bowl" bar, she can taste and build her own perfect meal.
I knew I wanted to cook for my parents, but I was so stuck on how to make a main course that I wouldn't spend all night arguing over with my mom. Love this! I'll be sure to post back with how it went.
Kaitlin | The Garden Grazer
Absolutely! Hope you enjoy!
Caroline Beauclair
Loved it! This bowl made me so full! And it's so healthy. Will definitely make again!
Kaitlin | The Garden Grazer
Great to hear you enjoyed, thank you!