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“Love your recipes! I have made many of them and they are all delicious. I would love to see a cookbook coming out. I have your 1st one which is fab. I prefer book in hand if I could choose 😉”
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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Love your recipes! I have made many of them and they are all delicious. I would love to see a cookbook coming out. I have your 1st one which is fab. I prefer book in hand if I could choose 😉
Thank you so much for your lovely words Sara, it means a lot to me! Working on the second one already, if you have any specific requests or things you’d like to see in the next book, feel free to send them over 💚
Love this salad! The recipe was easy and full of so many layers of flavor! 💥 boom! Just what I wanted. I didn’t want to turn the oven on so I used the microwave. Thanks for always having what I need (nutritionally)…. and crave!
That’s awesome Nita! Smart to use the microwave if it’s too hot too!
I cannot have spice or cilantro, but I would love to make this healthy dish. Do you have any suggestions for me?
I would skip the sauce and add extra lime juice and hemp seeds directly to the beans and veggie mix 🙂 A dollop of yogurt can be added for some creaminess; otherwise, my Easy Pickled Red Onions would be a great addition! Hope you love it 💚
https://plantbaes.com/easy-pickled-red-onions/
Thank you for sharing this recipe!
You’re most welcome, hope you loved it 😍
Delicious!! I replaced the corn and red cabbage that I didn’t have on hand and instead, added sautéed mushrooms and red pepper. This recipe will stay in our weekly dinner meal rotation. Thank you!
So happy to hear that Dina! Thanks for sharing your substitutions 💚
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 😍