Vegan Southwest Sweet Potato Bowl

This vegan southwest sweet potato bowl uses black beans, corn, fresh tomatoes, crisp romaine lettuce, and 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.

For more sweet potato recipes, try a roasted sweet potato nourish bowl with quinoa and a smoky tahini dressing or a mustard tempeh Buddha bowl with avocado, apples, and vegan mustard sauce.

Ingredients notes

Sweet potatoes - The potatoes add bulk to the vegan southwest Buddha bowl and they’re tossed in chili powder to make them a little spicy. If needed, they can be substituted with butternut squash, like in this butternut squash Buddha bowl.

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

I use apple cider vinegar when roasting sweet potatoes oil-free because it’s always in my pantry.  The vinegar's 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 cook with oil, use enough neutral-tasting oil to lightly coat the potatoes 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 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 veggie bowl, store them separately from the fresh vegetables and dressing.  Wait to add the sauce to the 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
• Creamy Tahini Soba Noodles

I hope you enjoy this southwest sweet potato bowl recipe! If you like the recipe, feel free to rate it and leave a comment.

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