We know it can be hard to come up with 21 meals at a time, so we want to help you with a few ideas from our Pinterest board!
Mexican Sweet Potatoes
4 medium sweet potatoes
Olive oil, for rubbing
1 recipe Black Bean Salsa
1/2 cup frozen corn kernels
Creamy Cilantro Sauce or Creamy Cilantro Dressing, to serve (plus a few extra cilantro leaves)
Mexican hot sauce (such as Cholula), to serve
Other topping ideas: Sour cream, Mexican Crema, cheese, Vegan Nacho Cheese, Vegan Sour Cream, Cashew Cream, or Chipotle Sauce
Start soaking the cashews for the Creamy Cilantro Sauce (or make it in advance; you can also soak the cashews the night before for easy day-of prep). If you’re planning to make the Creamy Cilantro Dressing, skip this part.
Preheat oven to 450°F.
Wash the sweet potatoes and slice them in half. Place on a parchment paper lined baking sheet and rub lightly with olive oil, just enough to coat. Sprinkle with kosher salt. Bake until tender and lightly browned on the edges, about 25 to 35 minutes depending on the size of the potatoes.
Make the Black Bean Pico de Gallo.
Defrost the frozen corn.
Make the Creamy Cilantro Sauce (or Creamy Cilantro Dressing). Save out a few cilantro leaves and chop the cilantro for a garnish.
To serve, top the roasted sweet potatoes with Black Bean Pico de Gallo, corn kernels, cilantro, and dollops of Creamy Cilantro Sauce.