This Quinoa and Roasted Sweet Potato Bowl with Cilantro-Lime Cashew Cream is delicious, healthy, AND filling. Score some points with your family and turn it into a ‘build-your-own bowl or burrito night.’ Everyone will be happy, especially you, since you don’t have to do the dishes – well that’s our rule anyways – whoever cooks, doesn’t clean! Seems fair to me!
Oven’s Job: Roast the Sweet Potatoes, Red Peppers, and Onions
This Roasted Sweet Potato Bowl is mostly a sheet-pan dinner and that’s a good thing! To start, peel and cube your sweet potatoes. Throw them on a roasting pan, drizzle with some olive oil, sprinkle on half of the seasoning, and bake at 425°F for 15 minutes.
While those are roasting, slice a red pepper and onion into thin strips. Add these to the pan of sweet potatoes, drizzle on a little more olive oil, sprinkle on the rest of the seasoning, and bake for another 15 minutes. Thanks oven!
Blender’s Job: The Cilantro-Lime Cashew Cream
While the veggies are roasting, blend the following until creamy:
- Cashews
- Water
- Cilantro
- Lime Juice
- Cumin
- Sea Salt
This is one of my favorite sauces, by the way, and it happens to be healthy – so no need to be stingy! Drizzle away!
Make it a Burrito!
Load these fillings onto a giant burrito and ROLL IT UP! This is actually what we had for lunch today and it was DELISH! Super filling, so much flavor, and healthy! Gotta love that!
Options!!
These bowls or burritos can be made YOUR VERY OWN WAY! Possible additions or toppings:
- Jalapeños
- Salsa
- Hot Sauce
- Purple Cabbage
- Kale or Spinach
- Cilantro
- Avocado
- Refried Beans
- Lime Wedges
- Tajin or other Chile-Lime Seasoning
- Vegan Sour Cream
Other Recipes You Might Like:
Chili Beans and Rice Bowl with Chipotle Cashew Cream
Quinoa Taco Salad with Spicy Mango Dressing
Marinated Tempeh Taco Platter with Pineapple Salsa
Roasted Sweet Potato Bowls with Cilantro-Lime Cashew Cream
Ingredients
- 1 Large Sweet Potato Cubed
- 1 Small Red Pepper Sliced into Strips
- 1 Small Onion Sliced into Strips
- 2 tablespoon Olive Oil Divided
- ½ teaspoon Cumin
- ½ teaspoon Chili Powder
- ¼ teaspoon Garlic Powder
- ¼ teaspoon Onion Powder
- ¼ teaspoon Sea Salt
Cilantro-Lime Cashew Cream
- ½ Cup Cashews
- ¾ Cup Water
- 1 Garlic Clove
- ½ Bunch Cilantro
- ¼ teaspoon Cumin
- ¼ teaspoon Salt
- Juice from ½ Lime
Bowls
- 4 Cups Cooked Quinoa *See Notes
- 15 Ounces Black Beans (Canned) Drained and Rinsed
- 1 Avocado
- Lettuce
- Sliced Jalapeños Optional
- Hot Sauce Optional
Instructions
- Preheat the oven to 425°F
- In a small bowl, stir together cumin, chili powder, garlic powder, onion powder, and sea salt
- Spread sweet potatoes on a baking sheet and drizzle with 1 tablespoon of olive oil and half of the spice mixture
- Transfer to oven and roast for 15 minutes
- Remove the sweet potatoes, give them a quick toss, and push to one side of pan. Add the sliced red pepper and onion to the other side of the pan. Drizzle on 1 tablespoon of olive oil and the remaining spice mixture over peppers/onions. Return to oven and bake for another 15 minutes
Cilantro-Lime Cashew Cream
- Blend all ingredients together until creamy and set aside until ready to use
Bowls
- Build bowls starting with cooked quinoa, roasted sweet potatoes, red pepper, onion, black beans, avocado, and lettuce of choice. Top with cilantro-lime cashew cream and any other toppings like jalapeños and your favorite hot sauce!
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