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!
Servings4 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 (220°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)
Calories: 701 kcal | Carbohydrates: 107 g | Protein: 21 g | Fat: 25 g | Saturated Fat: 4 g | Polyunsaturated Fat: 5 g | Monounsaturated Fat: 14 g | Potassium: 1570 mg | Fiber: 19 g | Sugar: 11 g | Vitamin A: 16888 IU | Vitamin C: 26 mg | Calcium: 162 mg | Iron: 7 mg