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    Home » Recipes » Main Dish

    Mexican Sweet Potato Bowl with Cashew-Lime Cream

    Sep 27, 2015 by Kaitlin

    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.)

    Black bean sweet potato bowl with cashew lime cream on top

    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!

    Chopped ingredients on top of brown rice in a white bowl

    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.
    Cashew cream being drizzled over a black bean potato bowl with corn

    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!

    Vegan sweet potato bowl with black beans and cashew cream in a white bowl

    For more inspiration, also browse all black bean recipes or Mexican-inspired recipes.

    Black bean sweet potato bowl with cashew lime cream on top

    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

    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.
    Did you make this recipe?Leave a star rating or comment below!

    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

    Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

    More Vegan Main Dish Recipes

    • Mushroom Pesto Pasta
    • Southwest Black Bean Burger
    • Tofu Fajitas (Easy Sheet Pan!)
    • Roasted Chickpea Salad with Hummus

    Reader Interactions

    Comments

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      Recipe Rating:




    1. Caroline

      July 06, 2021 at 11:23 am

      5 stars
      One of my favorites! The sauce is so creamy and tasty. It's good on fajitas too!

      Reply
      • Kaitlin

        July 06, 2021 at 12:09 pm

        Thanks for sharing!

        Reply
    2. Annie K

      July 26, 2017 at 3:00 am

      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.

      Reply
      • Kaitlin | The Garden Grazer

        August 18, 2017 at 8:35 pm

        That's so great! Thanks for sharing!

        Reply
    3. Jens C. Kruse

      January 16, 2017 at 7:28 am

      Thank you!

      Reply
    4. ultigirl

      December 11, 2015 at 10:44 am

      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.

      Reply
      • Kaitlin | The Garden Grazer

        December 19, 2015 at 1:04 am

        Absolutely! Hope you enjoy!

        Reply
    5. Caroline Beauclair

      October 24, 2015 at 1:41 am

      Loved it! This bowl made me so full! And it's so healthy. Will definitely make again!

      Reply
      • Kaitlin | The Garden Grazer

        October 24, 2015 at 9:35 pm

        Great to hear you enjoyed, thank you!

        Reply

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    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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