Mexican-style Roasted Sweet Potatoes

5 from 19 votes

By: Sarah Cobacho, November 20, 2023 / Updated: November 13, 2024

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!), 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 seven years (since I went plant-based), 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 once you’ve tried it, it will make its way onto your dinner rotation!

Close up of sweet potato stuffed with vibrant fillings

Why I Love this Recipe

  • Simple Ingredients: Made from everyday items that are 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 400°F (200°C). 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 and the antioxidant anthocyanin.
  • Avocado: Adds creaminess and healthy fats.
  • Red Cabbage: Provides crunch and is high in vitamin C.
  • Yogurt Cilantro Sauce: Brings a tangy, refreshing element to the dish, some extra protein and omega-3s.

Variations and Tips

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 19 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 medium sweet potatoes - approx 540 g
  • 1 cup (170 g) cooked black beans
  • cup (55 g) cooked corn
  • ½ avocado
  • 8 cherry tomatoes - chopped in half
  • 3 tbsp (30 g) red onion - finely diced
  • ¼ tsp (1.5 g) sea salt flakes
  • 1 tbsp (14.79 ml) lime juice - divided
  • 1 cup (70 g) red cabbage - shredded
  • 2 tbsp (7 g) broccoli sprouts

Yogurt Cilantro Sauce

  • ½ cup (120 g) dairy-free yogurt - I used soy
  • ½ jalapeño
  • ½ cup (8 g) cilantro
  • 2 tbsp (20 g) hemp seeds
  • 1 tsp (2 g) ground cumin
  • 1 tbsp (15 ml) 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.

Notes

Jalapenos: for a milder sauce, skip or remove the seeds.

Per Serving

Calories 595kcalCarbohydrates 98gProtein 24gFat 15gSodium 570mgFiber 23gVitamin A 2085IUVitamin C 73mgCalcium 258mgIron 6mg

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?

It keeps well for 2 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?

This recipe has 24 g of protein per serving. To increase it, add some grilled tofu, more beans, or edamame . Or even blend some Tofu into the cilantro sauce.

Is this recipe gluten-free?

Yes, it is naturally gluten-free.

Featured Comment

Francia says:

“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!”

31 Comments

  1. This dish was just delicious and so easy to make! Thank you for sharing it. A definite redo5 stars

    1. Hey Cathy, I’m so happy you liked it! Thank you for your comment 💕

  2. I made your recipe for my husband and I last night and we both enjoyed it very much. Trying to eat vegetarian a couple nights a week so this was a real treat. Thank you.5 stars

    1. Hey Patsy, so happy you enjoyed the recipe, thank you for your review 💕

  3. This is incredibly. Loved every bite and can see it becoming a regular on rotation.
    Thank you!5 stars

  4. Delicious and filling! I used pumpkin seeds instead of hemp seeds and it worked well.5 stars

    1. So happy you enjoyed the recipe! pumpkin seeds is a great substitution 💕

    1. Yay! Kids approved is always a win! Thanks for the review JJ 💕

  5. I tried this recipe and it was delicious!! And so easy to prepare. Thanks Sarah!5 stars

  6. 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

  7. Thank you for this delicious recipe! Any ideas for how to use up the leftover sauce. Thanks 🙂5 stars

    1. Very happy you like it 🙂 it would make a delicious salad dressing, or a dip for roasted veggies, or potatoes!

  8. So yummy. This is the most delicious plant based meal I have ever made. Will definitely be making it again.5 stars

  9. 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. Haha why not?! It’s been a household favorite ever since we went vegan for a reason! 😊

    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 🙂

  10. 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 😊

5 from 19 votes (5 ratings without comment)

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