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.
- 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)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 can (15 ounces) black beans, drained and rinsed
- 1 1/2 cups fresh or frozen corn (thawed if frozen)
- 2 cups cherry tomatoes, halved
- 3-4 cups romaine lettuce
Cilantro Cashew Dressing Recipe
- 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.
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