Ingredients
Equipment
Method
Citrus Herb Rice
- Rinse the rice, combine it with the water in a saucepan, bring to a boil, cover, and simmer until fluffy. Fold in the olive oil, lime juice, cilantro, and salt; keep warm.
Roasted Sweet Potatoes
- Heat the oven to 425°F. Toss the diced sweet potatoes with avocado oil, chili powder, cumin, smoked paprika, and salt. Spread in a single layer and roast 22–25 minutes, until tender with caramelized edges.
Smoky Black Beans
- Heat the olive oil over medium heat, sauté the garlic for about 30 seconds, then add the black beans, smoked paprika, cumin, oregano, salt, water, and lime juice. Simmer 5–7 minutes, until hot and lightly creamy.
Chunky Guacamole
- Mash the avocados, then fold in the lime juice, white onion, jalapeño, cilantro, and salt. Keep the mixture chunky for texture.
Cilantro-Lime Crema
- Blend the soaked cashews, lime juice, cilantro, garlic, nutritional yeast, 2 tablespoons water, and salt until smooth. Add up to 2 tablespoons more water as needed for a pourable consistency.
Smoky Chipotle Mayo-Style Sauce
- Blend or whisk the vegan mayonnaise, chipotle pepper in adobo, maple syrup, lime juice, smoked paprika, and salt until creamy and even.
Assembly
- Divide the romaine among 4 bowls. Add rice, black beans, roasted sweet potatoes, cabbage, cucumber, tomatoes, and radishes. Add guacamole, drizzle with both sauces, and finish with cilantro and lime wedges.
Nutrition
Notes
Rice, beans, roasted sweet potatoes and both sauces can be prepared ahead. Keep guacamole separate and mixed with lime juice until serving. You can also prepare the sweet potatoes in an air fryer or the rice in an Instant Pot. Use certified gluten-free chipotle in adobo and vegan mayonnaise when serving the recipe as gluten-free.
Lettuce option: Butter lettuce can replace romaine.
