Mexican Sweet Potato Bowl with Cilantro-Lime Cream

Name: Mexican Sweet Potato Bowl with Cilantro-Lime Cream
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 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; 1 large avocado; 1 tsp. ground cumin; 1/2 tsp. smoked paprika; 1 cup raw cashews, soaked*; 1/2 cup plant milk, plain & unsweetened; 1/2 cup fresh cilantro; 1/4 cup lime juice; 1/8 tsp. salt; Optional: jalapeño pepper

User Reviews

5.0

24 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings
4 large bowls
Calories
700 kcal
Course
Main Course
Cuisine
Vegan, Mexican-American Fusion, gluten-free

Mexican Sweet Potato Bowl with Cilantro-Lime Cream

Clara Sanders

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This easy Mexican-style rice bowl is immensely satisfying. It features roasted sweet potatoes, fresh veggies, hearty black beans, and a creamy cilantro-lime cashew sauce!

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Ingredients

Servings

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 (about 2 limes)
1/8 tsp. salt
Optional: jalapeño pepper

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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.)

Nutrition Information

Show Details

Calories 700kcal (35%) Carbohydrates 107g (36%) Protein 21g (42%) Fat 25g (38%) Saturated Fat 4g (20%) Polyunsaturated Fat 4g Monounsaturated Fat 14g Potassium 1574mg (45%) Fiber 19g (76%) Sugar 11g (22%) Vitamin A 16933IU (339%) Vitamin C 26mg (29%) Calcium 125mg (13%) Iron 7mg (39%)

Nutrition Facts

Serving: 4large bowls

Amount Per Serving

Calories 700 kcal

% Daily Value*

Calories	700kcal	35%
Carbohydrates	107g	36%
Protein	21g	42%
Fat	25g	38%
Saturated Fat	4g	20%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	14g	70%
Potassium	1574mg	33%
Fiber	19g	76%
Sugar	11g	22%
Vitamin A	16933IU	339%
Vitamin C	26mg	29%
Calcium	125mg	13%
Iron	7mg	39%