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This vegan southwest sweet potato bowl uses black beans, corn, fresh tomatoes, crisp romaine lettuce, and a flavor-packed cilantro cashew dressing to drizzle over all of it. It’s dairy-free, oil-free, gluten-free, and perfect for lunch or dinner.
Ingredients
Sweet potatoes - The potatoes add bulk to the vegan southwest power bowl and they’re tossed in chili powder to make them a little spicy.
Black beans - Use canned beans or cook your own. They can also be substituted with pinto or chickpeas.
Corn - Thawed frozen corn, canned corn, and fresh corn can be used.
Cherry tomatoes and romaine lettuce - The veggies add a nice freshness to the southwest sweet potato bowl but can be substituted with your favorite veg or with what’s in season.
Cilantro cashew dressing - The dressing is made from cashews, fresh cilantro, lime juice, spices, and the optional red pepper flakes to make things spicy.
How to Roast Sweet Potatoes without Oil
When roasting sweet potatoes oil-free, I use apple cider vinegar because it’s always in my pantry. The vinegar taste dissipates in the oven and gives the sweet potatoes moisture for the seasoning to be able to stick to the potatoes.
As an alternative, vegetable broth can also be used. Then I use parchment paper or a silicone mat to line the baking tray. If you do cook with oil, use a neutral-tasting oil or a small spray of avocado oil.
How to Make Vegan Southwest Bowl
Preheat the oven to 425 F (220 C). In a bowl toss the cubed sweet potatoes with apple cider vinegar, chili powder, cumin, smoked paprika, salt, and pepper. If you do cook with oil, use a neutral-tasting oil or a small spray of avocado oil instead of apple cider vinegar.
Lift the sweet potatoes out of the bowl to leave any residual liquid behind. Roast the potatoes on a silicone mat or parchment (use these for oil-free roasting) lined baking tray for 30-35 minutes or until soft and lightly browned, stirring halfway through.
While the potatoes are roasting, mix the cilantro cashew sauce together. Once the potatoes are done and cooled, portion off the potatoes, beans, and veggies into separate bowls and drizzle the cashew dressing on each southwest sweet potato bowl.
Storage
If you’re planning on heating up the leftover roasted sweet potatoes and or black beans for this southwest power bowl, store them separate from the fresh veggies and dressing. Wait to add the dressing to leftovers until you’re ready to eat. Store the components in airtight containers in the refrigerator for about 5 days.
More Vegan Power Bowl Recipes
- Roasted Sweet Potato Nourish Bowl
- Mustard Tempeh Buddha Bowl
- Butternut Squash Buddha Bowl
- Vegan Taco Bowl
- Chickpea Vegetable Rice Bowl
- Burrito Bowl
- Peanut Tempeh Bowl
I hope you enjoy this southwest sweet potato bowl recipe!
Print
Vegan Southwest Sweet Potato Bowl
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This vegan southwest sweet potato bowl uses black beans, corn, fresh tomatoes, crisp romaine lettuce, and a flavor-packed cilantro cashew dressing to drizzle over all of it.
Ingredients
- 1 large (about 1.72 lbs (783 g)) sweet potato, cubed
- 1 tablespoon apple cider vinegar or vegetable broth
- 1 teaspoon chili powder (the spice blend)
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- Salt and pepper, to taste
- 1 can (15 ounces) black beans, drained and rinsed
- 1 ½ cups fresh or frozen corn (thawed if frozen)
- 2 cups cherry tomatoes, halved
- 3-4 cups romaine lettuce
Cilantro Cashew Dressing Recipe
- ½ cup raw cashews, soaked overnight
- ½ cup fresh cilantro (with stems)
- ½ cup water
- 3 tablespoons of fresh lime juice
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon maple syrup
- ¼ teaspoon salt, or to taste
- ¼ teaspoon of crushed red pepper (optional)
Instructions
- Preheat the oven to 425 F ( C).
- In a bowl toss the cubed sweet potatoes with apple cider vinegar, chili powder, cumin, smoked paprika, salt, and pepper. If you do cook with oil, use a neutral-tasting oil or a small spray of avocado oil instead of apple cider vinegar.
- Lift the sweet potatoes out of the bowl to leave any residual liquid behind.
- Roast sweet potatoes on a silicone mat or parchment (use these for oil-free roasting) lined baking tray for 30-35 minutes or until soft and lightly browned, stirring halfway through.
- While the potatoes are roasting, make the cilantro cashew dressing by blending all of the ingredients together in a blender until smooth. Taste and adjust seasoning.
- Once the potatoes are done and cooled, portion off the potatoes, beans, and veggies into separate bowls and drizzle the cashew dressing on them.
Equipment
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Notes
The apple cider vinegar dissipates while roasting, but vegetable broth can be used instead to keep the potatoes oil-free.
I don't peel the sweet potatoes, just scrub them clean before cubing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: main course
- Method: oven
- Cuisine: american
Keywords: vegan southwest bowl, southwest Buddha bowl, soutwest sweet potato bowl
Nancy
Such an easy oil-free recipe and delicious! Thanks for the recipe.
★★★★★
Allie
I'm glad you enjoyed the recipe!