Mexican Sweet Potato Bowl (Vegan!)
This nourishing bowl is loaded with roasted sweet potatoes, fluffy rice, black beans, fresh veggies, and a creamy cilantro-lime sauce. A colorful, satisfying, build-your-own meal that's perfect for quick dinners, lunches, or meal prep!
Servings: 4 large bowls
Ingredients
- 1 cup brown basmati rice
- 2 medium sweet potatoes
- 15 oz. can black beans
- 3-4 green onions
- 1 1/2 cups cooked sweet corn
- 1 cup grape tomatoes (or roma)
- 1 large avocado
- 1 tsp. ground cumin
- 1/2 tsp. smoked paprika
For the cilantro-lime cashew cream:
- 1 cup raw cashews, soaked*
- 1/2 cup plant milk, plain & unsweetened (or water)
- 1/2 cup fresh cilantro
- 1/4 cup lime juice
- 1/8 tsp. salt
- Optional: jalapeño pepper
Instructions
- Cook rice: Rinse and cook rice according to package instructions.
- Roast sweet potatoes: Preheat oven to 425°F (220°C). Peel and dice sweet potatoes into about 3/4″ cubes. Line a baking sheet with parchment paper. Toss potatoes with cumin, smoked paprika, and salt to taste. Spread on lined baking sheet. Bake for 35-40 minutes or until tender, stirring halfway through.
- Make the cilantro-lime cream: Place all cream ingredients in a blender and blend until smooth. (I use a small NutriBullet.) Add a splash more water if needed to thin to your desired consistency. Taste and adjust flavors if needed. (More salt, cilantro, lime juice, etc.) Set aside.
- Prepare ingredients: Rinse and drain black beans. Slice green onion, dice tomatoes, and dice the avocado.
- Assemble: Assemble your bowls (or set out the toppings like a "burrito bowl bar" to let others assemble their own). Spoon cooked rice on the bottom, then top with roasted sweet potatoes, black beans, veggies, and desired toppings. Drizzle sauce on top.
Notes
*Soaking cashews: In a heat-safe bowl, cover the raw cashews with hot water (just under boiling) until they are submerged. Set aside and let sit for about 10 minutes. Then drain and rinse before adding to the blender. This makes them easier to blend.
Cashew cream: Expand this however you see fit! Add garlic, a splash of vinegar, more cilantro, or your favorite sweetener for a hint of sweetness. (It's also great made ahead of time because the flavors enhance as it sits in the fridge.)
Nut-free option: Swap in this Creamy Cilantro-Lime Dressing instead and use a nut-free vegan yogurt (like oat or soy).
Nutrition Per Serving (Estimate)
Calories: 700 kcal | Carbohydrates: 107 g | Protein: 21 g | Fat: 25 g | Saturated Fat: 4 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 14 g | Potassium: 1574 mg | Fiber: 19 g | Sugar: 11 g | Vitamin A: 16933 IU | Vitamin C: 26 mg | Calcium: 125 mg | Iron: 7 mg
