Mexican Sweet Potato Bowl with Cilantro-Lime Cream
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
4 large bowls
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Calories
700 kcal
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Course
Main Course
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Cuisine
Vegan, Mexican-American Fusion, gluten-free
Mexican Sweet Potato Bowl with Cilantro-Lime Cream
Description
This bowl combines roasted sweet potatoes seasoned with cumin and smoked paprika, providing a tender and slightly smoky element. Cooked brown basmati rice provides a nutty base. Fresh vegetables including grape tomatoes, avocado, green onions, and sweet corn offer contrast in texture and freshness. Canned black beans add protein and body to the bowl.
The cilantro-lime cream is made from soaked raw cashews blended with fresh cilantro, lime juice, and plant milk or water, creating a bright, tangy, and creamy sauce to complement the earthiness of the sweet potatoes and rice. Optional jalapeno can add heat.
The bowl makes a balanced vegetarian meal with varied textures from creamy avocado, crisp vegetables, and tender roasted potatoes. It can be served as a main dish and allows customization with additional toppings or seasoning adjustments. The cream can be made ahead as flavors deepen in refrigeration.
Ingredients
- 1 cup brown basmati rice
- 2 sweet potato medium
- 15 oz. black beans canned
- 3-4 green onions
- 1 1/2 cups sweet corn cooked
- 1 cup grape tomatoes (or roma)
- 1 avocado large
- 1 tsp. cumin ground
- 1/2 tsp. smoked paprika
For the cilantro-lime cashew cream:
- 1 cup cashews raw, soaked
- 1/2 cup plant milk or water, plain and unsweetened
- 1/2 cup cilantro fresh
- 1/4 cup lime juice (about 2 limes)
- 1/8 tsp. salt
- jalapeno pepper optional
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
- Soak raw cashews in hot water for about 10 minutes before blending to achieve a smooth cream.
- The cilantro-lime cream can be customized by adding garlic, vinegar, or sweeteners.
- The cream tastes better if made ahead and refrigerated to let flavors meld.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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