Black Bean Cauliflower Rice Enchilada Bowl with Roasted Sweet Potatoes & Cashew Queso

Last Updated on October 28, 2025 by Christin Gillespie

Black Bean Cauliflower Rice Enchilada Bowl with Roasted Sweet Potatoes & Cashew Queso is a vegan recipe full of Mexican flavor that is created with healthy ingredients. This bowl includes a black bean and cauliflower enchilada mixture, paired with roasted sweet potatoes, creamy avocado, and a dairy-free cashew queso. It’s an unbeatable combination of deliciousness, perfect for easy weeknight dinners or meal prep!

I’m beyond excited to share this Black Bean Cauliflower Rice Enchilada Bowl with Roasted Sweet Potatoes & Cashew Queso recipe! Yes, it’s a lengthy title, but it’s also one of my latest Fiesta Friday favorites, and I know you’re going to be obsessed too (in the most beneficial way)!

What I love about this vegan Mexican bowl recipe, aside from it being created with healthy ingredients, is that it’s so delicious. Think if enchiladas had a burrito bowl, this would be it! It just requires a strategy for a streamlined process in the kitchen.

Simply pop the potatoes in the oven, and while those are roasting to perfection, combine the black bean and cauliflower rice enchilada mixture on the stove. And while that’s keeping warm, blend up that dreamy dairy-free queso (and stick that in the oven too for a few minutes).

Enough talking, and let’s break it down so you can get in the kitchen!

Reasons You’ll Love This Healthy Vegan Mexican Bowl

• Healthy & Highly Flavorful: Even though this vegan bowl is created with healthy ingredients, the end result is still full of that beloved Mexican flavor!
• Enchiladas Made Easy: If enchiladas had a vegan burrito bowl, this would be it! It’s just as comforting but doesn’t leave you feeling like a stuffed piñata.
• Make-Ahead Friendly: This black bean and sweet potato bowl stores beautifully in the fridge, so you know what that means. Hello, healthy leftovers!

Ingredients

• Organic Sweet Potato: Roasted up for heartiness, while providing extra nutrients like beta-carotene, potassium, and fiber (especially when you leave the skin on, so scrub well)!
• Organic Black Beans: A Mexican staple for this sweet potato bowl, as they’re full of plant-based protein, fiber, and healthy carbohydrates.
• Organic Cauliflower Rice: Cauliflower rice is a great grain-free swap, as it adds volume and extra nutrients to the enchilada mixture. Go for organic frozen cauliflower rice for easy convenience!
• Red Enchilada Sauce: Essential! My favorite brand is Siete Foods. Their enchilada sauces are currently made with clean, non-GMO ingredients, and the flavor is superb.
• Organic Avocado: Is any Mexican bowl complete without it?! Slice it, dice it, or mash it up into guacamole.
• Organic Cashew Queso: For that iconic cheesy vibe without a drop of dairy! I highly recommend placing it in the oven for a solid 10 minutes for a creamy and dreamy finish!
• Organic Fresh Cilantro: Sprinkled over the top for a bit of freshness and pop of color.
• Organic Avocado Oil: Avocado oil is my go-to baking oil because it’s neutral in flavor and it can be used at high-heat temperatures.

How to Make

1. Roasted Sweet Potatoes. Preheat the oven to 425°F (220°C). On a baking sheet lined with parchment paper, toss the chopped sweet potatoes with the avocado oil & seasonings. Bake for 20–25 minutes, flipping halfway.
2. Enchilada Mixture. Warm a skillet over medium heat. Add the frozen cauliflower rice and cook for 2 minutes. Once the cauliflower rice has defrosted slightly, stir in the drained black beans and enchilada sauce. Mix until well combined, then lower the heat to keep warm.
3. Cashew Queso. To a high-speed blender, add all of the queso ingredients and blend until completely smooth. If the queso is thick and difficult to blend, add a splash of spring water (a tablespoon at a time) to achieve a creamy, crumble-free consistency. For a warm finish, pop it in the oven with the potatoes for about 10 minutes (be mindful, as it will thicken in the oven).
4. Assemble. Divide the enchilada mixture and roasted sweet potatoes between bowls. Serve with sliced avocado, warm cashew queso, and fresh cilantro. Enjoy!

Take Notes: Making the Best Vegan Enchilada Bowl Recipe

• Red Enchilada Sauce: My favorite brand is Siete Foods, as it’s currently made with clean, non-GMO ingredients, and the flavor is great.
• Soak the Cashews: Be sure to soak your organic raw cashews in hot water for about 10 minutes to soften. This guarantees a grit-free and creamy consistency.
• Tips for the Cashew Queso: You may need to add more water to ensure a smooth texture, and keep in mind, if you’re putting it in the oven, it will thicken up a bit.

Storing & Reheating

Storing: Transfer the enchilada mixture, sweet potatoes, and cashew queso to separate glass containers. Refrigerate for up to 4 days. I don’t recommend holding off on slicing the avocado until ready to eat.

Reheating: To reheat, transfer the sweet potatoes and queso to a 350°F (175°C) oven for 15 minutes, until warmed through. For the enchilada mixture, warm on the stove for about 10 minutes, adding a splash of spring water to loosen things up. Serve with the remaining toppings and enjoy!

More Healthy Vegan Enchilada Recipes You’ll Love

• Enchilada Cauliflower & Black Bean Fajita Bowl with Jalapeño Crema
• Vegan Black Bean Purple Sweet Potato Enchilada Bake with Pumpkin Cashew Queso
• Sheet Pan Jackfruit Enchilada Fajita Bowl
• Vegan Black Bean & Butternut Squash Enchilada Bake with Jalapeño Yogurt
• Black Bean & Cauliflower Rice Enchilada Skillet

If you made this Black Bean Cauliflower Rice Enchilada Bowl with Roasted Sweet Potatoes & Cashew Queso recipe, I’d be so grateful if you would leave a rating and review below. Your feedback not only makes my day, but it also helps others discover the blog! Also, be sure to follow on Pinterest, Instagram, and TikTok for even more healthy content!

Xoxo.

CMG.

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