Easy Plant-Based Sweet Potato Bowls with Veggie Cashew Cream
My new favorite dinner, these Easy Plant-Based Sweet Potato Bowls are perfect for the whole family. Loaded with nutrient-rich sweet potatoes, hearty black beans, and flavorful veggies, these bowls are not only tasty but also super easy to make. And with a creamy, dairy-free cashew sauce, they're sure to satisfy your taste buds.
Servings: 4
Equipment
- 1 sheet pan, lined *For the roasted veggies
- 1 Pressure cooker *For the black beans
- 1 high speed blender *For the cashew crema
Ingredients
For the roasted vegetables:
- 2 medium sweet potatoes, peeled and cut into cubes *¼ cup of this will be used for the cashew crema sauce
- 1 medium carrot, peeled and cut into chunks *This will be used for the cashew crema sauce
- 3 tablespoons avocado oil
- salt and pepper to taste
For the pressure cooker black beans:
- ½ small red onion, finely diced
- 1 jalapeno, deseeded and finely diced
- 2 garlic cloves, minced
- 1 cup dry black beans or pinto beans, washed and drained
- 1¼ cup vegetable broth *water works, too
- ½ cup fresh salsa
- 1 bay leaf
- ½ teaspoon of the following spices: ground cumin, Italian seasoning, paprika, and salt
- ¼ teaspoon chili powder
For the healthy hidden veggie cashew crema sauce
- ¾ cup softened/soaked raw cashews *can be salted or not
- ¼ cup roasted sweet potato chunks *Use from what you roasted above
- 1 roasted medium carrot *Use from what you roasted above
- ¼ cup nutritional yeast
- 1 cup vegetable stock
- juice from ½ a lime
- 1 garlic clove, roughly chopped
- ½ teaspoon of the following spices: onion powder, smoked paprika, turmeric, cumin, and salt
- ¼ teaspoon black pepper
- pinch of red pepper flakes
For the bowl:
- 2 large tomatoes, chopped
- 1 large avocado, peeled and chopped *Guacamole works, too
- 2 cups finely shredded red or green cabbage
- Juice from ½ of a lime *To toss into the cabbage
Optional:
- ⅓ cup minced cilantro leaves
Instructions
- Make a pot of Pressure Cooker Black Beans. (Add everything to a pressure cooker. Give it a stir. Cook on high for 42 minutes. Allow the steam to naturally release for 10 minutes and then enjoy.)
- Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with a silicone cooking mat or parchment paper.
- Prepare the sweet potato and carrots by peeling and cutting them into chunks. Lay them in one even layer on the pan. Drizzle with olive oil and sprinkle with salt and pepper, Use your hands to evenly combine. Cook in a preheated oven for 30-38 minutes or until it's all fork-tender and is starting to brown. Cooking time may vary. 35 minutes does the trick for me.
- Cut all of your veggies: tomatoes, avocado, cilantro, and cabbage. You can either leave them all separate or place everything into one large bowl, drizzle with juice from 1/2 a lime, sprinkle with a little sea salt, and toss it all up. Set this aside.
- Prepare this Healthy Hidden Veggie Cashew Crema Sauce in a high-speed blender. (Add all of the ingredients to a blender and blend until completely smooth and creamy).
- It's time to build your easy plant-based sweet potato bowls. This is the fun part. Add the beans, roasted sweet potato, all of the different vegetables, and the vegan cheese sauce. Top with optional fresh cilantro or other optional toppings such as salsa or different roasted vegetables.
Notes
-If you want to speed dinner up and do not have a lot of time in the kitchen, make these modifications. Skip the pressure cooker beans and use canned beans, instead. You can also use salsa instead of making the cashew crema sauce. However, I highly recommend this sauce!
-For meal prepping, individually place the items in separate containers with lids. Store them in the fridge for up to 3-4 days. You will have everything you need to build a bowl, any time of the day.
-To reheat, place the sweet potato chunks and black beans in a microwavable bowl and add a napkin over the top. Cook until it is heated all of the way through. Add the cheesy cashew sauce and cook for another 30 seconds, or so. Give it all a good stir.