Chipotle Black Bean & Sweet Potato Cauliflower Rice Bowl with Cashew Sour Cream

This Chipotle Black Bean & Sweet Potato Cauliflower Rice Bowl with Cashew Sour Cream recipe is a healthy mix of vegan ingredients. It’s the ultimate weeknight dinner that is packed with fiber, plant-based protein, & Mexican spice!

I don’t say this lightly, but this Chipotle Black Bean &  Sweet Potato Cauliflower Rice Bowl with Cashew Sour Cream recipe is life changing. Seriously.

It’s more or less a deconstructed version of my Vegan Chipotle Stuffed Sweet Potatoes, but it’s ready in half the time & the flavor is spot on.

This Mexican bowl combines oven roasted sweet potatoes, black beans, cauliflower rice, & some pantry-staple spices. While the end result is delicious, the chilled avocado & tangy cashew sour cream complements the spicy mixtures perfectly.

So if you’re in need of a deconstructed stuffed sweet potato, this healthy vegan bowl has gotcha covered!

Why You’ll Love This Healthy Vegan Chipotle 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 vegan bowl will leave you feeling nourished!
• Perfect for Meal Prep: This Chipotle Black Bean & Sweet Potato Cauliflower Rice 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 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 black beans, but you can certainly use organic pinto beans.
• Organic Cauliflower Rice: Cauliflower rice isn’t technically rice, but it looks like it, while being packed with nutrition. You can find organic pre-made cauliflower rice at your local health foods store. 
• Organic Avocado: Perfect for topping. Slice it, dice it, or mash it up into guacamole.
• Organic Spices: Chipotle chili powder, ground cumin, sea salt, & black pepper.
• Organic Cilantro: Fresh cilantro adds brightness & that authentic Mexican flavor that you can’t beat!
• Organic Cashew Sour Cream: Homemade, vegan, & perfectly tangy. It’s the perfect condiment to mellow out the spiciness.
• Organic Avocado Oil: Avocado oil is my go-to cooking oil, because it’s neutral in flavor & it can be used to cook at high-heat temperatures. 

How To Make

1. Roasted Sweet Potato. Preheat the oven to 425 degrees F & line a large baking sheet with parchment paper. Add the chopped sweet potato to the baking sheet. Toss with the avocado oil & seasonings. Bake for 20 – 25 minutes, tossing halfway.
2. Chipotle Mixture. In a skillet, defrost the cauliflower rice. Then stir in the drained black beans, roasted sweet potatoes, & spices. Mix until well combined.
3. 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.
4. Assemble. Divide the chipotle mixture between bowls. Serve with sliced avocado, cashew sour cream, & fresh cilantro. Enjoy!

Tips for Making this Vegan Chipotle Bowl Perfectly

• Organic Beans: Black or pinto 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. 
• Organic Spice: If you can’t handle the heat, swap the organic chipotle chili powder for regular organic chili powder.
• 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 Chipotle Black Bean & Sweet Potato Cauliflower Rice Bowl with Cashew Sour Cream is the perfect healthy vegan recipe for leftovers & meal prep!

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

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the chipotle mixture to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. Serve with the remaining toppings.

More Healthy Vegan Mexican Recipes You’ll Love

• Black Bean & Sweet Potato Burrito Bowl with Avocado Crema
• Vegan Cauliflower Rice Stuffed Peppers
• Vegan Green Cauliflower Rice Burrito Bowl with Black Beans & Sweet Potatoes
• Vegan Black Bean Sweet Potato Enchilada Bake
• Roasted Cauliflower & Sweet Potato Burrito Bowl with Avocado Jalapeño Sauce

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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