5 from 4 votes

Mexican Sweet Potato Bowl with Cashew-Lime Cream

Easy southwestern sweet potato and black bean rice bowl! Topped with a flavorful creamy cilantro-lime cashew sauce. (Vegan, gluten-free, oil-free)
Author: Kaitlin - The Garden Grazer
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Main Dish
Cuisine: Gluten-Free, Mexican, Oil-Free Option, Vegan
Servings: 4


  • 1 cup brown rice (uncooked)
  • 2 sweet potatoes
  • 15 oz. can black beans
  • 3-4 green onions
  • 1 1/2 cups corn (I use frozen, thawed)
  • 1 cup cherry tomatoes
  • 1 avocado
  • 1 tsp. 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 plain almond milk (or water)
  • 1/3 cup cilantro
  • Juice from 3 limes
  • 1/8 tsp. salt


  • Cook rice according to package instructions.
  • Meanwhile, preheat oven to 425.
  • Peel and dice sweet potatoes into about 3/4″ cubes. Place on a baking sheet. Drizzle with a little olive oil*, salt, 1 tsp. cumin, and 1/2 tsp. smoked paprika. Toss to combine.
  • Bake for about 35-40 minutes, stirring halfway through.
  • While rice and potatoes are cooking, prepare the rest of the ingredients.
  • Make the cilantro-lime cream: place all ingredients in a blender, and blend until smooth.
  • 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 sweet potatoes, black beans, and desired toppings. Drizzle sauce over top.


*I’ve transitioned to oil-free baking, so I simply place the cubed sweet potatoes on a pan with parchment paper now. Works beautifully!
**If you don't have a high-powered blender, I suggest soaking your cashews overnight to achieve a smoother, creamier consistency.


Calories: 659kcal | Carbohydrates: 96g | Protein: 20g | Fat: 24g | Saturated Fat: 4g | Potassium: 1398mg | Fiber: 17g | Sugar: 8g | Vitamin A: 10130IU | Vitamin C: 23.2mg | Calcium: 150mg | Iron: 7.3mg