![['A close-up side view of a vibrant Vegan Southwest Sweet Potato Bowl, showcasing colorful ingredients.', 'Juicy Vegan Southwest Sweet Potato Bowl filled with black beans, corn, and cherry tomatoes.', 'A side view of a delicious Vegan Southwest Sweet Potato Bowl, highlighting cubed sweet potatoes and fresh greens.', 'An appetizing Vegan Southwest Sweet Potato Bowl featuring a mix of ingredients like cashews and cilantro.']](https://proteinrecipelab.com/wp-content/uploads/2026/07/vegan-southwest-sweet-potato-bowl_1_U1.webp)
Vegan Southwest Sweet Potato Bowl
A vibrant and hearty plant-based bowl packed with roasted sweet potatoes, black beans, corn, and fresh veggies, topped with a creamy cilantro cashew dressing.
Ingredients
Sweet Potatoes
- 1 large sweet potato, cubed (about 1.72 lbs (783 g))
- 1 tablespoon apple cider vinegar or vegetable broth or a neutral-tasting oil
- 1 teaspoon chili powder (the spice blend)
- 0.5 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- to taste Salt and pepper
- 1 can (15 ounces) black beans, drained and rinsed
- 1.5 cups fresh or frozen corn (thawed if frozen)
- 2 cups cherry tomatoes, halved
- 3-4 cups romaine lettuce
- 0.5 cup raw cashews, soaked overnight
- 0.5 cup fresh cilantro (with stems)
- 0.5 cup water
- 3 tablespoons fresh lime juice
- 0.5 teaspoon ground cumin
- 0.5 teaspoon garlic powder
- 0.5 teaspoon maple syrup
- 0.25 teaspoon salt, or to taste
- 0.25 teaspoon crushed red pepper (optional)
Instructions
- Preheat oven to 425°F (220°C).
- Toss sweet potatoes with vinegar, spices, salt, and pepper. Roast on a lined tray for 30-35 minutes, stirring halfway.
- Blend all dressing ingredients until smooth. Taste and adjust seasoning.
- Once roasted and cooled, assemble bowls with sweet potatoes, beans, corn, tomatoes, lettuce, and drizzle with dressing.
Notes
Feel free to customize with your favorite toppings or additional spices for extra flavor.