Mexican-style Roasted Sweet Potatoes

Author: Sarah Cobacho

Published: November 20, 2023

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A bowl with vibrant, colorful roasted sweet potatoes topped with beans, veggies, cabbage slaw and sprouts

This Mexican-style Roasted Sweet Potatoes recipe is packed with fresh, nourishing, plant-based ingredients. It’s such an easy, quick, beginner-style recipe that you could prep in about 15 minutes (or 5 minutes if you get your partner involved like I do, hehe), and there are hardly any dishes.

You can also prep this one ahead of time by keeping the filling in an airtight container and pre-blended sauce in the refrigerator, ready to combine with the roasted sweet potato when you’re ready for dinner.

This is one recipe I’ve been evolving over the past six years, trying subtle variations every time, so you KNOW it really is next-level! I definitely recommend saving this one and giving it a go. I’m sure it’s going to make it onto your dinner roster!

Why This Recipe Works

  • Simple Ingredients: Everyday items, easily accessible.
  • Nutritious Choice: High in fiber, protein, and antioxidant-packed.
  • Flavorful Experience: Mexican-inspired flavor, rich and satisfying.
  • Quick to Prepare: Ideal for busy weeknights.
  • Perfect Texture: Creamy, crunchy, and soft all in one.

Step-By-Step Instructions

Begin by heating your oven to 400F/200C. Halve the sweet potatoes and bake them facedown on a baking sheet. No olive oil is required. Mix the black beans, corn, avocado, tomatoes, onion, salt, and lime juice for a vibrant filling. Massage the cabbage with sea salt and fresh lime juice until it turns pink. Blend the ingredients for the Yogurt Cilantro Sauce until smooth. Once baked, mash the inside of the sweet potatoes and top with the bean mixture, cabbage, and sprouts. Finish with a drizzle of the creamy Yogurt Cilantro Sauce, garnish with some fresh cilantro, and enjoy!

Ingredient Notes

Sweet Potatoes: Rich in fiber and vitamin A, they bring sweetness and texture.
Black Beans: A great protein source, also high in fiber.
Avocado: Adds creaminess, loaded with healthy fats.
Red Cabbage: Provides crunch and is high in vitamin C.
Yogurt Cilantro Sauce: Brings a tangy, refreshing element to the dish, protein and omega-3s.

FAQ

  • Can I use a different bean variety? Yes, feel free to substitute with your preferred beans, kidney or adzuki beans would be a great option.
  • Is this recipe suitable for meal prep? Absolutely, it keeps well for several days.
  • Can I make this recipe nut-free? This recipe is naturally nut-free.
  • Is this dish spicy? The spice level is mild but can be adjusted depending on your preference by adding more or less jalapenos to the sauce.
  • How can I increase the protein content? Add some grilled tofu or more beans. Or even blend some Tofu into the cilantro sauce.

Variations and Tips

Customize Your Toppings: Experiment with different vegetables for varied flavors. Cucumber, capsicum, or mango would make a nice addition.
Meal Prep Friendly: Prepare in advance and assemble for quick meals.
Use Different Sauces: Try with guacamole or a creamy chipotle sauce for a unique twist.
Roasting Variation: Roast additional veggies alongside the sweet potatoes. I especially love crispy broccoli.

Why You’ll Love These Vegan Mexican-Style Roasted Sweet Potatoes

  • Delicious
  • Nutritious
  • Easy
  • Versatile
  • Wholesome
A bowl with vibrant, colorful roasted sweet potatoes topped with beans, veggies, cabbage slaw and sprouts

Mexican-Style Roasted Sweet Potatoes

5 from 12 votes
Delight in this nutritious Mexican-style Roasted Sweet Potato recipe, featuring a gorgeous blend of black beans, corn, and avocado, topped with a divine plant-based yogurt cilantro sauce.
Sarah Cobacho (plantbaes.com)
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour

Video

Servings 2

Ingredients

  • 2 sweet potatoes (approx 540 g)
  • 1 cup black beans, cooked
  • cup corn, cooked
  • ½ avocado, diced
  • 8 cherry tomatoes, chopped in half
  • 3 tbsp red onion, finely diced
  • ¼ tsp salt
  • 1 tbsp lime juice, divided
  • 1 cup red cabbage, shredded
  • 2 tbsp broccoli sprouts

Yogurt Cilantro Sauce

  • ½ cup soy yogurt
  • ½ jalapeño
  • ½ cup cilantro (coriander)
  • 2 tbsp hemp seeds
  • 1 tsp cumin
  • 1 tbsp lime juice

Instructions

  • Preheat your oven to 400 °F. Slice the sweet potatoes in half lengthwise.
  • Place the sweet potatoes face down on a baking tray lined with parchment paper. Bake for 45 minutes until tender.
  • While the potatoes are baking, prepare the filling. Mix together black beans, corn, diced avocado, chopped cherry tomatoes, diced red onion, salt, and half of the lime juice in a bowl.
  • In a separate bowl, massage the red cabbage with the remaining lime juice until it turns bright pink.
  • For the Yogurt Cilantro Sauce, blend soy yogurt, jalapenos, lime juice, coriander, hemp seeds, and cumin until smooth.
  • Once the sweet potatoes are baked, flip them over and gently mash the insides with a fork.
  • Top the sweet potatoes with the black bean mixture, massaged cabbage, and broccoli sprouts. Drizzle generously with the Yogurt Cilantro Sauce and serve.

Per Serving

Calories 595kcalCarbohydrates 98gProtein 24gFat 15gSodium 570mgFiber 23gVitamin A 2085IUVitamin C 73mgCalcium 258mgIron 6mg
COURSE Main Dish
CUISINE Mexican-Inspired
KEYWORDS Easy-to-make, High Protein, Nutritious, plant-based
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18 Comments

  1. Thank you so much for this gorgeous recipe Sarah! It all goes so well together and it is such a pretty dish as well! And that Sauce!! Yummmm!5 stars

  2. Made this for dinner tonight. Didn’t quite nail the cilantro sauce, but everything still tasted great. I will make this again.5 stars

    1. You can pre make them all, but keep them seperate. I’d make sure to add a bit of extra lime juice to the avocado and sauce to keep from turning brown 🙂

  3. I don’t see cilantro in the sauce ingredients, I assume it’s a bunch of cilantro? Also, if not vegan, plain Greek or regular yogurt?
    Thanks,Pam

    1. Hey Pam, I had it listed under coriander, that’s what we call it in Aus 😅 I’ve updated the recipe to list both! I have not had yogurt in a long time, but I would say whichever has the thicker texture 😊

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