Name: Taco-Spiced Black Bean & Sweet Potato Cauliflower Rice Bowl with Cashew Sour Cream
Prep time: 10 min
Cook time: 20 min
Total time: 30 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; 2 tsp taco seasoning, plus more to taste; Sea salt & black pepper, to taste; ½ cup raw cashews, soaked in hot water for 10 minutes; ½ cup spring water; 1 tbsp fresh lemon juice; 2 tsp apple cider vinegar; Sea salt & black pepper, to taste; Avocado(s); Fresh cilantro

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This Taco-Spiced Black Bean & Sweet Potato Cauliflower Rice Bowl with Cashew Sour Cream includes healthy vegan ingredients that will be your go-to Tuesday recipe. Get ready to dig into your new favorite plant-based Mexican bowl!

Taco-Spiced Black Bean & Sweet Potato Cauliflower Rice Bowl with Cashew Sour Cream topped with sliced avocado and fresh cilantro, with a spoon in it, sitting on a white marble counter.

Taco spiced & everything nice, this plant-based Mexican bowl will elevate your Tuesday evening.

This taco-less creation combines oven roasted sweet potatoes, black beans, cauliflower rice, & some pantry-staple spices. While we could stop there, the toppings of chilled avocado, tangy cashew sour cream, & fresh cilantro, compliments the bowl perfectly!

Regardless if it is Taco Tuesday or not, this healthy vegan bowl will hit the spot on any evening.

Why You’ll Love This Healthy Vegan Taco Bowl Recipe

Loaded with Mexican Flavor: Although this plant-based bowl is on the healthier side, it still embodies that authentic taco-spice that we all love.
Created with Wholesome Ingredients: Full of fiber, plant-based protein, & healthy fats, this vegan taco Tuesday bowl will leave you feeling nourished!
Perfect for Meal Prep: This Taco-Spiced 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.

Vegan Taco-Spiced Black Bean & Sweet Potato Cauliflower Rice Bowl with Cashew Sour Cream topped with sliced avocado and fresh cilantro, with a spoon in 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.
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: Taco seasoning, 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 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 at high-heat temperatures.

How To Make

Roasted Sweet Potato. Preheat the oven to 425 degrees F & line a sheet pan 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.
Taco Mixture. In a skillet, defrost the cauliflower rice. Next, stir in the drained black beans, roasted sweet potatoes, & spices. Mix until well combined.
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.
Assemble. Divide the taco mixture between bowls. Serve with sliced avocado, cashew sour cream, & fresh cilantro. Enjoy!

Taco-Spiced Black Bean & Sweet Potato Cauliflower Rice in a skillet.

Tips for Making this Vegan Taco Tuesday 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 Taco Seasoning: You can find pre-made taco seasoning at your local health foods.
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 Taco-Spiced Black Bean & Sweet Potato Cauliflower Rice Bowl with Cashew Sour Cream is the perfect healthy vegan recipe for leftovers & meal prep!

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

Taco-Spiced Black Bean & Sweet Potato Cauliflower Rice Bowl with Cashew Sour Cream Recipe topped with sliced avocado and fresh cilantro, with a spoon in 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.

Taco-Spiced Black Bean & Sweet Potato Cauliflower Rice Bowl with Cashew Sour Cream

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Author: Christin Gillespie
Prep Time: 10
Cook Time: 20
Total Time: 30
Yield: 4 1x
Category: Main Dish
Method: Stovetop
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

TACO MIXTURE

2 cups frozen cauliflower rice
1 (15-oz) can black beans
2 tsp taco seasoning, plus more to taste
Sea salt & black pepper, to taste

CASHEW SOUR CREAM

½ cup raw cashews, soaked in hot water for 10 minutes
½ cup spring water
1 tbsp fresh lemon juice
2 tsp apple cider vinegar
Sea salt & black pepper, to taste

TOPPINGS

Avocado(s)
Fresh cilantro

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Instructions

Roasted Sweet Potato. Preheat the oven to 425 degrees F & line a sheet pan 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.
Taco Mixture. In a skillet, defrost the cauliflower rice. Next, stir in the drained black beans, roasted sweet potatoes, & spices. Mix until well combined.
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.
Assemble. Divide the taco mixture between bowls. Serve with sliced avocado, cashew sour cream, & fresh cilantro. Enjoy!

Notes

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 Taco Seasoning: You can find pre-made taco seasoning at your local health foods.

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