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! If you love this one, my easy pickled red onions are amazing on top. And my Tex-Mex shepherd’s pie and tandoori cauliflower bowl are both favorites if you love a cozy bowl dinner.
Why I Love this Recipe
- Simple Ingredients: Made from everyday items that are easily accessible.
- Nutritious: Rich in fiber, protein, and antioxidant-packed.
- Flavorful: 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 powerful 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
- Customize Your Toppings: Experiment with different vegetables for varied flavors. Cucumber, edamame, or mango would make an excellent addition.
- Meal Prep Friendly: Prepare in advance and assemble for quick meals.
- Use Different Sauces: Swap the cilantro sauce for our Creamy Chipotle Queso sauce for a unique twist.
- Roasting Variation: Roast additional veggies alongside the sweet potatoes. I especially love crispy broccoli.
- If you like this recipe, you will also love our Roasted Sweet Potato Tabbouleh Bowl, Edamame Sweet Potato Bowl, or Mediterranean Loaded Baked Potatoes.
Why You’ll Love These Vegan Mexican-Style Roasted Sweet Potatoes
- Delicious
- Nutritious
- Easy
- Versatile
- Wholesome
Mexican-Style Roasted Sweet Potatoes
Equipment
Ingredients
- 2 medium sweet potato - about 500 g total
- 1 cup (260 g) cooked black beans - cooked
- ⅓ cup (55 g) corn - cooked
- ½ avocado - diced
- 8 cherry tomatoes - chopped in half
- ¼ (25 g) red onion - finely chopped
- ¼ tsp (1.5 g) sea salt flakes
- 1 tbsp (15 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 jalapenos
- 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.
- Prepare the potatoes: 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 on the middle rack of the oven until tender.
- Prepare the filling: In a bowl, mix together black beans, corn, avocado, cherry tomatoes, red onion, salt, and ½ tbsp of lime juice.
- In a separate bowl, massage the red cabbage with ½ tbsp of lime juice until it turns bright pink.
- Prepare the Yogurt Cilantro Sauce: blend the yogurt, jalapeños, lime juice, cilantro, hemp seeds, and cumin until smooth.
- Assemble: 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 enjoy!
Notes
Video
Per Serving/Portion
FAQ
Yes, feel free to substitute with your preferred beans, kidney or adzuki beans would be a great option.
It keeps well for 3 days. Keep the sweet potatoes separate to reheat. I like to use the air fryer to save time when reheating them.
This recipe is naturally nut-free.
The spice level is mild but can be adjusted depending on your preference by adding more or less jalapenos to the sauce.
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.
Yes, it is naturally gluten-free.
It makes a delicious salad dressing, or a dip for roasted veggies or potatoes.
Skip the sauce and add extra lime juice and hemp seeds directly to the beans and veggie mix. A dollop of yogurt works for creaminess, and my easy pickled red onions are a great addition on top.
Pumpkin seeds are a great swap.
No, just drain them, rinse well, and add them straight to the dish cold.
Straight from your kitchens.
Snap a photo in the comments on any recipe. We love to see it! Here’s what the community has been cooking recently.
Just leave a comment on any recipe and attach a photo
Love this combination – it’s so refreshing and delicious. Not to mention my gut microbiome was so happy with all the different plant fibers. I’m not vegan so I used regular yogurt and it turned out great. Thank you for creating this recipe!
So happy you loved it Jane, thank you for your review 💚
It lists coriander in the instructions for the yogurt sauce but coriander is not listed in the ingredients so it doesn’t say how much of it to use.
Sorry lovely, I’m in Australia, and we say coriander for cilantro! I do my best to write them in US english, but looks like the Australian in me took over in the instructions 😂 Updated now
Yum! NOT a cilantro or yogurt fan so I made a sauce from vegan sour cream, guacamole, lime juice + zest and cumin. Delish!
I had to laugh when I was massaging the red cabbage. The directions should read massage until your HANDS turn pink!
Hahaha it’s a possible side effect! Your guac mix sounds delicious, thanks for sharing your tips x
Such a great midweek dinner! Was so yummy. Thank you for this.
Thank you Donna, I’m so happy you liked it 💚
This dish was just delicious and so easy to make! Thank you for sharing it. A definite redo
Hey Cathy, I’m so happy you liked it! Thank you for your comment 💕
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.
Made it last night and enjoyed it very much. Thank you!
Hey Patsy, so happy you enjoyed the recipe, thank you for your review 💕
This is incredibly. Loved every bite and can see it becoming a regular on rotation.
Thank you!
I’m very happy to hear that! Thank you 😍
Delicious and filling! I used pumpkin seeds instead of hemp seeds and it worked well.
So happy you enjoyed the recipe! pumpkin seeds is a great substitution 💕
So yummy, the kids also liked it 😊
Yay! Kids approved is always a win! Thanks for the review JJ 💕
I tried this recipe and it was delicious!! And so easy to prepare. Thanks Sarah!
Hey Niru, I’m so happy you liked it 💚
made this for lunch today. Yummy!
Hey Angela, thanks for the comment! So happy you liked it 🙂
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!
So happy to hear that, thank you for the lovely feedback 🙂
Thank you for this delicious recipe! Any ideas for how to use up the leftover sauce. Thanks 🙂
Very happy you like it 🙂 it would make a delicious salad dressing, or a dip for roasted veggies, or potatoes!
So yummy. This is the most delicious plant based meal I have ever made. Will definitely be making it again.
I’m so happy to hear that Nicola!
Delicious!
thank you 💚
Made this for dinner tonight. Didn’t quite nail the cilantro sauce, but everything still tasted great. I will make this again.
I’m glad you liked it 🙂
I could eat this every single day!
Haha why not?! It’s been a household favorite ever since we went vegan for a reason! 😊
Can I make any parts of this in advance?
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 🙂
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
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 😊