Black Bean & Purple Sweet Potato Fajita Bowl with Cashew Queso

Last Updated on September 8, 2025 by Christin Gillespie

This Black Bean & Purple Sweet Potato Fajita Bowl with Cashew Queso is a vibrant & healthy Mexican-inspired weeknight dinner. It features protein-rich black beans, roasted purple sweet potatoes, fajita veggies, cilantro-lime cauliflower rice, creamy avocado, & a homemade cashew queso. A perfectly balanced, nutrient-dense, plant-based meal!

The most delicious vegan fajita bowl recipe you’ll ever try is here, & it’s no exaggeration. This Black Bean & Purple Sweet Potato Fajita Bowl with Cashew Queso is a flavorful plant-based meal that stands out from the rest.

While classic staples like black beans, fajita veggies, cilantro-lime cauliflower rice, & creamy avocado provide familiar tastes, the real heroes are the oven-roasted purple sweet potatoes & the dreamy, homemade cashew queso. These additions not only bring vibrant color but also elevate the richness & nutritional value of this vegan Mexicao-inspired dish.

If you’re searching for an easy way to incorporate more purple sweet potatoes & dairy-free cashew queso into your diet, this fajita bowl is the perfect choice for a healthy, satisfying dinner or meal prep.

Why You’ll Love This Healthy Vegan Fajita Bowl Recipe

• Loaded with Bold Tex-Mex Flavors: While this vegan fajita bowl is a healthier option, it still delivers all the authentic, mouthwatering Mexican flavors we know & love.
• Versatile & Easy to Prepare: Ideal for meal prepping or a quick weeknight dinner, this bowl is simple to assemble & delicious with every bite.
• Plant-Based & Allergy-Friendly: Vegan, gluten-free, & dairy-free, this fajita bowl caters to a variety of dietary needs without compromising on flavor!

Ingredients

• Organic Black Beans: Loaded with plant-based protein & fiber, black beans are a must-have in any wholesome vegan dish.
• Organic Stokes Purple Sweet Potatoes: Adds a pop of color & a satisfying heartiness to every bite. Be sure to scrub well & leave the skin on for extra fiber & nutrients.
• Organic Fajita Veggies: Any color of onion & bell pepper works for the fajitas.
• Organic Cilantro-Lime Cauliflower Rice: Cauliflower rice isn’t technically rice, but it looks like it while being packed with nutrition. Plus, with the addition of fresh lime juice & cilantro, it takes it up a notch. 
• Organic Avocado: Slice, dice, or mash it into creamy guacamole for added richness & healthy fats.
• Organic Cashew Queso: This creamy, dairy-free sauce delivers all the cheesy goodness without actual cheese. For extra melty goodness, pop it in the oven for about 10 minutes.
• Organic Cilantro: Fresh cilantro adds brightness & an authentic Mexican flavor that can’t be beat.
• Organic Avocado Oil: Avocado oil is my go-to baking oil, because it’s flavor-neutral & can handle high heat without breaking down.

How to Make 

1. Roasted Vegetables. Preheat the oven to 425 degrees F & line a sheet pan with parchment paper. Toss the chopped sweet potatoes with oil & seasonings, spreading them out on one side of the pan. On the other side, toss the fajita vegetables with oil & seasonings. Roast for 20–25 minutes, flipping both sides halfway through for even cooking.
2. Cilantro-Lime Cauliflower Rice. In a skillet, defrost the cauliflower rice. Once defrosted, stir in the remaining ingredients.
3. Cashew Queso. Add all of the ingredients to a high-speed blender & blend until totally smooth. If the queso is thicker than you’d like, add more spring water by the tablespoon until it’s the right consistency for you. 
4. Assemble. Divide the roasted vegetables, black beans, & sliced avocado evenly between bowls. Pair with the cashew queso & garnish with fresh cilantro. Enjoy!

Tips for Making This Vegan Fajita Bowl Recipe Perfectly

• Don’t Skip the Skin on Sweet Potatoes: Leaving the skin on adds extra fiber & nutrients.
• Soak Cashews: Prior to blending, make sure to soak your organic raw cashews in hot water for about 10 minutes. This softens them up & ensures that your cashew queso turns out ultra-creamy & smooth. No gritty texture on my watch!
• Customize the Cashew Queso: Adjust the water to achieve your preferred creamy consistency, & for a warm, melty finish, feel free to pop it in the oven for about 10 minutes.

Storing & Reheating

This Black Bean & Purple Sweet Potato Fajita Bowl with Cashew Queso is your new favorite for tasty plant-based leftovers—& it’s perfect for effortless meal prep!

Storing. Transfer ingredients to separate airtight glass containers. The bowl ingredients will last up to 4 days. For best results, don’t slice the avocado until it’s ready to be enjoyed.

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the black beans, sweet potatoes, & cilantro-lime cauliflower rice to an oven-safe dish. Heat for 10–15 minutes, or until warmed through. When ready to serve, top with avocado, cashew queso, & fresh cilantro.

More Healthy Vegan Fajita Bowl Recipes You’ll Love

• Vegan Black Bean & Fajita Enchilada Bake
• Refried Bean Fajita Bowl
• Black Bean & Purple Sweet Potato Fajita Bowl with Cashew Queso
• Vegan Portobello Steak & Pinto Bean Fajita Bowl
• Enchilada Cauliflower Rice & Pinto Bean Fajita Bowl
• Sheet Pan Portobello Mushroom Fajita Bowl
• Black Bean & Baby Potato Fajita Bowl

Sharing Is Caring!

If you make this Black Bean & Purple Sweet Potato Fajita Bowl with Cashew Queso recipe, please leave a review & rating below. I love hearing from you, & it helps others learn more about the blog as well. Be sure to follow along on Pinterest, Instagram, & TikTok for even more healthy content!

Xoxo.

CMG.

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