Name: Salsa Black Bean & Sweet Potato Cauliflower Rice Bowl with Cashew Queso
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 large sweet potato, chopped; 2 tsp avocado oil; Sea salt & black pepper, to taste; 2 cups frozen cauliflower rice; 1 (15-oz) can black beans; ½ cup salsa; Sea salt & black pepper, to taste; ¾ cup spring water; ½ cup raw cashews, soaked in hot water for 10 minutes; 2 tbsp tomato paste; 1 tsp chili powder; ½ tsp smoked paprika; 2 tbsp nutritional yeast; 1 tsp garlic powder; 1 tsp onion powder; Sea salt & black pepper; Avocado(s); Fresh cilantro

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This Salsa Black Bean & Sweet Potato Cauliflower Rice Bowl with Cashew Queso recipe is created with healthy vegan ingredients. Each bite is full of Tex-Mex flavor, fiber, plant-based protein, healthy fats, & so much more!

Salsa Black Bean & Sweet Potato Cauliflower Rice Bowl with Cashew Queso topped with sliced avocado, with a spoon it, sitting on a white marble counter.

It’s time to elevate your weeknight dinner with this Salsa Black Bean & Sweet Potato Cauliflower Rice Bowl with Cashew Queso.

This Mexican bowl includes oven roasted sweet potatoes, black beans, cauliflower rice, & your favorite salsa. The bowl in of itself is perfection, but the chilled avocado & homemade cashew queso really take it up a notch.

Truthfully, this recipe is a fiesta at every bite & I can’t wait for you to enjoy it!

Why You’ll Love This Healthy Vegan Salsa Bowl Recipe

Loaded with Mexican Flavor: Although this vegan bowl is on the healthier side, it still embodies that authentic Mexican flavor that we all love.
Vegetable Packed: Full of vibrant, as well as nourishing veggies, this vegan bowl is loaded with wholesome ingredients.
Perfect for Meal Prep: This Salsa Black Bean & Sweet Potato Cauliflower Rice Bowl with Cashew Queso stores well in the fridge, making it the perfect vegan recipe to meal prep for healthy dinners throughout the week.

Vegan Salsa Black Bean & Sweet Potato Cauliflower Rice Bowl with Cashew Queso topped with sliced avocado, with a spoon it, sitting on a white marble counter.

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 Salsa: Homemade or store bought both will work. My current favorite brand is Siete Foods.
Organic Cilantro: Fresh cilantro adds brightness & that authentic Mexican flavor that you can’t beat!
Organic Cashew Queso: Homemade & vegan cashew queso is a must. Feel free to warm it in the oven for about 10 minutes!
Organic Avocado Oil: Avocado oil is my go-to baking oil, because it’s neutral in flavor & it can be used to cook at high-heat temperatures.

How To Make

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.
Salsa Mixture. In a skillet, defrost the cauliflower rice. Next, stir in the drained black beans, roasted sweet potatoes, & salsa. Mix until well combined.
Cashew Queso. In a high-speed blender, add the cashew queso ingredients. Blend until smooth & creamy. If needed, add a couple of tablespoons of spring water, to achieve your desired consistency.
Assemble. Divide the salsa mixture between bowls. Serve with sliced avocado, the cashew queso, & fresh cilantro. Enjoy!

Salsa Black Bean & Sweet Potato Cauliflower Rice in a skillet

Tips for Making this Vegan Salsa Bowl Perfectly

Organic Beans: Black or pinto beans both 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 queso is creamy + smooth.
Organic Cashew Queso: Feel free to warm it in the oven for about 10 minutes!

Storing & Reheating

As mentioned above, this Salsa Black Bean & Sweet Potato Cauliflower Rice Bowl with Cashew Queso is the perfect vegan recipe for healthy leftovers & meal prep!

Fridge Storage. Transfer salsa 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 salsa mixture to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. Serve with the remaining toppings.

Salsa Black Bean & Sweet Potato Cauliflower Rice Bowl with Cashew Queso Recipe topped with sliced avocado, with a spoon it, sitting on a white marble counter.

More Healthy Vegan Mexican Recipes You’ll Love

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.

Salsa Black Bean & Sweet Potato Cauliflower Rice Bowl with Cashew Queso

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Author: Christin Gillespie
Prep Time: 15
Cook Time: 25
Total Time: 40
Yield: 4 1x
Category: Main Dish
Method: Oven
Cuisine: Mexican
Diet: Vegan

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Description

Ingredients

Scale

Always opt for organic ingredients.

SWEET POTATO

1 large sweet potato, chopped
2 tsp avocado oil
Sea salt & black pepper, to taste

SALSA MIXTURE

2 cups frozen cauliflower rice
1 (15-oz) can black beans
½ cup salsa
Sea salt & black pepper, to taste

CASHEW QUESO

¾ cup spring water
½ cup raw cashews, soaked in hot water for 10 minutes
2 tbsp tomato paste
1 tsp chili powder
½ tsp smoked paprika
2 tbsp nutritional yeast
1 tsp garlic powder
1 tsp onion powder
Sea salt & black pepper

TOPPINGS

Avocado(s)
Fresh cilantro

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Instructions

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.
Salsa Mixture. In a skillet, defrost the cauliflower rice. Next, stir in the drained black beans, roasted sweet potatoes, & salsa. Mix until well combined.
Cashew Queso. In a high-speed blender, add the cashew queso ingredients. Blend until smooth & creamy. If needed, add a couple of tablespoons of spring water, to achieve your desired consistency.
Assemble. Divide the salsa mixture between bowls. Serve with sliced avocado, the cashew queso, & fresh cilantro. Enjoy!

Notes

Organic Beans: Black or pinto beans both 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 queso is creamy + smooth.

Organic Cashew Queso: Feel free to warm it in the oven for about 10 minutes!

Storing & Reheating: Transfer salsa mixture to an air-tight glass container & refrigerate for up to 4 days. To reheat, preheat the oven to 350 degrees F. Transfer the salsa mixture to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. Serve with the remaining toppings.