Ingredients:

  • 2 lbs sweet potatoes, peeled and cubed
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn, thawed or charred
  • 1 cup cherry tomatoes, halved
  • ½ cup red onion, finely diced
  • 2 large avocados, cubed
  • ¼ cup fresh cilantro, chopped
  • ½ cup raw cashews, soaked in hot water for 30 mins
  • ¼ cup water
  • 2 tbsp fresh lime juice
  • 1 tbsp maple syrup
  • 1 clove garlic, minced
  • ¼ tsp salt

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss the cubed sweet potatoes with olive oil, smoked paprika, cumin, salt, and pepper until evenly coated.
  3. Spread the potatoes in a single layer on the baking sheet, ensuring they aren't crowded to avoid steaming.
  4. Roast for 25–30 minutes, flipping halfway through, until the edges are mahogany-colored and the centers are fork-tender.
  5. Drain and rinse the soaked cashews.
  6. Place cashews, water, lime juice, maple syrup, garlic, and salt into a high-speed blender.
  7. Process on high until the mixture is completely smooth and velvety. If too thick, add water 1 tablespoon at a time.
  8. Divide the roasted sweet potatoes equally among four bowls.
  9. Arrange the black beans, corn, cherry tomatoes, and red onion in sections around the potatoes.
  10. Top each bowl with cubed avocado, a drizzle of cashew crema, and fresh chopped cilantro.