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Mexican Sweet Potato Bowl with Cilantro-Lime Cream
5 from 24 votes

Mexican Sweet Potato Bowl with Cilantro-Lime Cream

Mexican Sweet Potato Bowl with Cilantro-Lime Cream features roasted spiced sweet potatoes served over brown basmati rice, topped with black beans, sweet corn, grape tomatoes, avocado, and green onions. A creamy cashew-based cilantro-lime sauce adds brightness and richness, blending tangy lime and fresh herbs with a smooth texture.

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

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

    Cup of Yum
  1. Cook rice: Rinse and cook rice according to package instructions.
  2. 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.
  3. 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.
  4. Prepare ingredients: Rinse and drain black beans. Slice green onion, dice tomatoes, and dice the avocado.
  5. 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

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%)

Nutrition Facts

Serving: 4 large bowls

Amount Per Serving

Calories 700

% 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.