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Vegan southwest sweet potato bowl with black beans, corn, tomatoes, lettuce, and cilantro sauce in a bowl.

Vegan Southwest Sweet Potato Bowl

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5 from 1 review

  • Author: Allie
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan


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 or a neutral-tasting oil
  • 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

  • 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)


  1. Preheat the oven to 425 F ( C).
  2. 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.
  3. Lift the sweet potatoes out of the bowl to leave any residual liquid behind.
  4. 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.
  5. 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.
  6. 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