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Black bean sweet potato bowl with cashew lime cream on top

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!
AuthorKaitlin - The Garden Grazer
Prep Time:10 mins
Cook Time:40 mins
Total Time:50 mins
CourseMain Dish
CuisineGluten-Free, Mexican-inspired, Oil-Free Option, Vegan
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.

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