Mexican Sweet Potato Bowl with Cashew-Lime Cream

An 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's topped with a simple and creamy cashew-lime sauce.

Plus it's filled with protein, fiber, and many other plant-based nutrients.

So great for a hearty dinner or meal prep!

Ingredients for Mexican Sweet Potato Bowl

For this recipe you will need:

• Brown rice: I use organic brown long-grain basmati rice, but use your own favorite. Or use white rice, cauliflower rice, or this tasty Cilantro Lime Rice.
• Sweet potatoes: We will dice these into medium chunks, then roast in the oven until fork tender.
• Black beans: Or you can substitute pinto beans or even vegan ground beef crumbles if desired.
• Green onion (scallion)
• Sweet corn: Either canned corn, frozen, fire-roasted, or cooked fresh.
• Cherry tomatoes or grape tomatoes: I like these because they are the most flavorful and sweet, but you can use roma tomatoes or other garden tomatoes if desired.
• Avocado
• Ground cumin
• Smoked paprika
• Cilantro-Lime Cashew Cream: Find the full recipe below in the recipe card. You will need raw cashews, dairy-free milk, fresh cilantro, lime juice, and salt.

Customizing

Sauce: Instead of the homemade cashew cream, use your own favorite southwestern-style creamy dressing, chipotle sauce, or simply top it with guacamole and salsa!

Spices and seasoning: We flavor the roasted sweet potatoes with cumin and smoked paprika. However change it up with a Taco Seasoning mixture, chili powder, dried oregano, garlic powder, or your own favorite flavors.

Veggies: Stir in other vegetables to this bowl like red bell pepper, red onion, zucchini, yellow summer squash, etc.

Make it spicy: Roast your sweet potatoes with dry chipotle powder, cayenne pepper, or simply top your bowl with hot sauce to taste.

Serving

Feel free to garnish with any extra toppings before serving. A few ideas include:

• Salsa or hot sauce
• Fresh cilantro
• Crumbled tortilla chips
• Lime wedges

Family-style meal: Rice bowls can be a great family-style dinner. Simply set out all the prepared ingredients on the counter, 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

An easy Mexican-style sweet potato and black bean rice bowl. Topped with a flavorful creamy cilantro-lime cashew sauce!

5 from 5 votes

Print Recipe Pin Recipe Comment

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Author: Kaitlin - The Garden Grazer

Course: Main Dish

Cuisine: Gluten-Free, Mexican-inspired, Oil-Free Option, Vegan

Servings: 4 large bowls

US CustomaryMetric

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

• Rinse and 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

*For oil-free baking: Simply line your pan with parchment paper instead of tossing with oil

**Blender: If you don't have a high-powered blender, I suggest soaking your cashews overnight to achieve a smoother, creamier consistency.

Nutrition Per Serving (Estimate)

Nutrition Facts

Mexican Sweet Potato Bowl with Cashew-Lime Cream

Amount per Serving

Calories

701

% Daily Value*

Fat

 

25

g

38

%

Saturated Fat

 

4

g

25

%

Polyunsaturated Fat

 

5

g

Monounsaturated Fat

 

14

g

Potassium

 

1570

mg

45

%

Carbohydrates

 

107

g

36

%

Fiber

 

19

g

79

%

Sugar

 

11

g

12

%

Protein

 

21

g

42

%

Vitamin A

 

16888

IU

338

%

Vitamin C

 

26

mg

32

%

Calcium

 

162

mg

16

%

Iron

 

7

mg

39

%

* Percent Daily Values are based on a 2000 calorie diet.

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If you are enjoying this Mexican-inspired Black Bean Sweet Potato Bowl recipe, also check out:

• Mexican Fiesta Baked Potatoes
• Black Bean Tacos with Avocado Cilantro Sauce
• Vegan Burrito Bowls with Creamy Chipotle Sauce

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