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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 tahini chickpea bowl with kale, 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.
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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. If you're looking for more black bean recipes, try zesty quinoa salad.
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 a 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
- Butternut Squash Buddha Bowl
- Chickpea Vegetable Rice Bowl
- Burrito Bowl
- Peanut Tempeh Bowl
- Vegan Buddha bowl ideas
I hope you enjoy this southwest sweet potato bowl recipe! If you like the recipe, feel free to rate it and leave a comment.
Recipe
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 or a neutral-tasting oil
- 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, skip the apple cider vinegar and use enough neutral-tasting oil to lightly coat the potatoes or a small spray of avocado oil.
- 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.
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
Kimberlea Chabot
Wonderful! I didn't have enough cashews so I added a bit of tahini. I put out a fee other options for my crew to add to their bowls like avocado and roasted peppers.
Allie
Avocado and roasted peppers sound delicious in the potato bowl. I'm so glad you enjoyed the recipe, and thank you for leaving a comment!
Andrew N
Mmm, made this with some modifications, and it was so delicious and satisfying. I took out the lettuce and started with a farro pilaf with onion, garlic, and kale stems. I used half sweet potato and half rutabaga, because I was just curious to see what it was like (good!). My black beans I did with the kale leaves and about a half can of chipotle chiles and adobo. Also, no fresh corn because it's winter, but otherwise it was really nice, and the cilantro lime sauce really tied it all together.
Allie
Your modifications sound delicious and I'm so glad you enjoyed the recipe. Thank you for leaving a comment!
Nancy
Such an easy oil-free recipe and delicious! Thanks for the recipe.
Allie
I'm glad you enjoyed the recipe!