Mexican-style Roasted Sweet Potatoes

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

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This nutritious Mexican-style Roasted Sweet Potato recipe features a gorgeous blend of black beans, corn, and avocado, topped with a creamy plant-based yogurt cilantro sauce.

Prep 15 minutes mins

Cook 45 minutes mins

Total 1 hour hr

Equipment

• 1 Measuring Cups and Spoons (Gold)

Servings 2

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

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

Video

Nutrition Information

Per Serving/Portion

Calories: 550 kcalCarbohydrates: 64 gProtein: 24 gFat: 16 gSodium: 401 mgFiber: 22 gVitamin A: 1940 IUVitamin C: 102 mgCalcium: 227 mgIron: 6 mg

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 3 days. Keep the sweet potatoes separate to reheat. I like to use the air fryer to save time when reheating them.

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.

What can I do with leftover sauce?

It makes a delicious salad dressing, or a dip for roasted veggies or potatoes.

How can I make this without cilantro or spice?

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.

What can I swap for the hemp seeds?

Pumpkin seeds are a great swap.

Do I need to cook canned beans?

No, just drain them, rinse well, and add them straight to the dish cold.