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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.
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
Can I use a different bean variety?
Is this recipe suitable for meal prep?
Can I make this recipe nut-free?
Is this dish spicy?
How can I increase the protein content?
Is this recipe gluten-free?
What can I do with leftover sauce?
How can I make this without cilantro or spice?
What can I swap for the hemp seeds?
Do I need to cook canned beans?
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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 😊