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)
- 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