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
- 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
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.
*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.
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