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Vegan Taco Bowls with Creamy Cilantro Lime Sauce

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  • Author: Elaine Gordon
  • Total Time: 40 minutes
  • Yield: 2 1x
  • Diet: Vegan


Vegan Taco Bowls with Creamy Cilantro Lime Sauce are a family favorite. Prepare in advance for a quick and easy gourmet weeknight Mexican meal!


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Vegan Taco Bowl

  • 2 cups cooked brown rice (I usually use frozen to keep it easy)
  • 1 large sweet potato (~ 13 ounces), peeled and diced into 1/2-inch cubes
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons homemade taco seasoning
  • 1/4 cup diced red onion
  • 1/4 cup diced green onion
  • 1/2 avocado, diced
  • 1/2 cup fresh cilantro leaves, chopped (large stems removed)
  • 1 yellow mango, diced
  • 1/2 cup cooked black beans

Creamy Cilantro Lime Sauce

  • 1 cup raw unsalted cashews, soaked
  • 1/2 cup water
  • 2 limes, juiced
  • 2 teaspoons maple syrup
  • 1 teaspoon white distilled vinegar
  • 1 large clove of garlic
  • 3/4 teaspoon fine salt
  • 1-inch of jalapeño to make it spicy (optional)
  • 1 cup fresh cilantro


  1. Preheat oven to 450 degrees Fahrenheit. Cook the brown rice and set aside covered to keep it warm. I usually use frozen brown rice and microwave it on busy weeknights.
  2. Add sweet potatoes, olive oil and taco seasoning to a 12-inch cast iron skillet. Toss well to combine and roast for 15 minutes, then toss again and roast another 10-15 minutes until golden brown. While the sweet potatoes cook, prep your other ingredients (dice the red onion, green onion, avocado and mango). 
  3. For the cilantro sauce, add all ingredients to a blender except for the cilantro and blend until perfectly smooth. Add water to thin if needed. If it is warm from blending, add 1/4 cup crushed ice and blend briefly (instead of the added water) and it will help chill it just before serving. Add the cilantro and pulse a couple times to incorporate so no whole leaves remain (or you can blend the cilantro fully in if desired).
  4. Assemble your bowls once the sweet potatoes are finished cooking. Divide cooked brown rice between two bowls and then top each bowl with the roasted sweet potatoes, red onion, green onion, avocado, cilantro, mango, black beans and a generous amount of the dressing. Enjoy immediately.


Store leftovers separate from the dressing in an airtight container in the refrigerator for up to 4 days.  If you have leftover cilantro sauce, store in an airtight container in the refrigerator for up to four days.

  • Prep Time: 15
  • Cook Time: 25
  • Category: Entree
  • Method: Oven
  • Cuisine: Mexican