Chili Roasted Sweet Potato & Pinto Bean Quinoa Bowl with Cashew Sour Cream

Last Updated on April 8, 2025 by Christin Gillespie

This Chili Roasted Sweet Potato & Pinto Bean Quinoa Bowl with Cashew Sour Cream is a healthy vegan recipe that is full of Mexican flavor at every bite. Get ready to uplevel your fiesta evening with this 30 minute plant-based meal!

Mexican food is always a weeknight winner, as it’s flavorful & can easily be made healthy. This Chili Roasted Sweet Potato & Pinto Bean Quinoa Bowl with Cashew Sour Cream is certainly that, plus more.

This delicious vegan bowl combines chili powder with roasted sweet potatoes, pinto beans, & quinoa. While we could stop there, the toppings of ripe avocado & a drizzle of homemade cashew sour cream takes it to the next level.

Without further ado, let’s get into the details of this 30 minute plant-based meal! 

Why You’ll Love This Vegan Mexican Quinoa Bowl Recipe

• Loaded with Mexican Flavor: Although this vegan bowl is on the healthier side, it still embodies that authentic Mexican spice that we all love.
• Created with Wholesome Ingredients: Full of fiber, plant-based protein, & healthy fats, this 30 minute plant-based meal will leave you feeling nourished!
• Perfect for Meal Prep: This Chili Roasted Sweet Potato & Pinto Bean Quinoa Bowl with Cashew Sour Cream stores well in the fridge, making it the perfect vegan recipe to meal prep for healthy dinners throughout the week.

Ingredients

• Organic Sweet Potato: I personally leave the skin on, because it adds extra fiber. Just be sure to scrub them well before chopping. I used a garnet sweet potato in case you’re curious.
• Organic Beans: The beans are the staple for this bowl + they’re full of healthy fats & plant-based protein. I used organic pinto beans, but you can certainly use organic black beans.
• Organic Quinoa: To provide this bowl with nutty flavor, along with protein & fiber. You can use any color that you have on hand – white, red, or multi-color.
• Organic Spices: Chili powder, sea salt, & black pepper.
• Organic Avocado: Perfect for topping. Slice it, dice it, or mash it up into guacamole.
• Organic Cashew Sour Cream: Homemade, vegan, & perfectly tangy. It’s the perfect condiment to drizzle over the bowl. 
• Organic Avocado Oil: Avocado oil is my go-to baking oil, because it’s neutral in flavor & it can be used to bake at high-heat temperatures. 

How To Make

1. Quinoa. Prepare quinoa as packaged instructions.
2. Roasted Sweet Potato. Preheat the oven to 425 degrees F & line a sheet pan with parchment paper. Add the chopped sweet potato & toss with the avocado oil + seasonings. Bake for 20 – 25 minutes, flipping halfway.
3. Chili Mixture. Once the quinoa is cooked, in the same pot, add in the drained pinto beans, roasted sweet potatoes, & spices. Mix until well combined.
4. Cashew Sour Cream. In a high-speed blender, add the cashew sour cream ingredients. Blend until smooth & creamy. If needed, add a couple of tablespoons of spring water, to achieve desired consistency.
5. Assemble. Divide the quinoa chili mixture between serving bowls. Serve with sliced avocado, the cashew sour cream, & fresh cilantro. Enjoy!

Tips for Making this Vegan Quinoa Mexican Bowl Perfectly

• Organic Beans: Pinto or black beans both will work. 
• Organic Sweet Potato: You can use your favorite type of sweet potato. I personally leave the skin on, because it adds extra fiber. Just be sure to scrub them well before chopping. 
• Soak Cashews: Be sure to soak your organic raw cashews in hot water for about 10 minutes to soften. This ensures that the cashew sour cream is smooth.

Storing & Reheating

As mentioned above, this Chili Roasted Sweet Potato & Pinto Bean Quinoa Bowl with Cashew Sour Cream is the perfect vegan recipe for healthy leftovers & meal prep!

Fridge Storage. Transfer chili mixture to an air-tight glass container & refrigerate for up to 4 days. 

Reheating. To reheat, transfer the chili quinoa mixture to a pot on the stove top. Warm over medium-high heat until it’s reached your desired temperature. Serve with the remaining pairings.

More Healthy Vegan Mexican Bowl Recipes You’ll Love

• Chipotle Black Bean & Sweet Potato Cauliflower Rice Bowl with Cashew Sour Cream
• Roasted Sweet Potato & Cauliflower Quinoa Burrito Bowl with Cashew Queso
• Black Bean & Sweet Potato Burrito Bowl with Avocado Crema
• Chipotle-Inspired Vegan Sweet Potato Burrito Bowl
• Vegan Burrito Bowl with Chipotle Cashew Queso

Sharing Is Caring!

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

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