Vegan Black Bean & Sweet Potato Jumble
with Cilantro Lime Rice, Vegan Crema & Tortilla Chips
- Sesame
- Soy
If you’re in the market for a hearty, filling vegan dinner, we’ve got just the thing. Earthy sautéed mushrooms and tomato are tossed with hearty black beans and served with a colorful combo of roasted sweet potato and red onion alongside zesty cilantro rice. It’s all drizzled with a luscious vegan crema, and tortilla chips on the side for crunchy contrast. Top with fresh cilantro, a squeeze of lime juice, and a drizzle of hot sauce to complete this satisfying plant-based plate.
Ingredients
1 unit
Veggie Stock Concentrate
1 unit
Red Onion
1.5 ounce
Blue Corn Tortilla Chips
(Contains: Sesame)
4 ounce
Button Mushrooms
8 tablespoon
Vegan Crema
(Contains: Soy)
2 unit
Sweet Potato
1 unit
Black Beans
1 unit
Tomato
½ unit
Lime
¾ cup
Jasmine Rice
1 tablespoon
Southwest Spice Blend
¼ ounce
Cilantro
2 teaspoon
Hot Sauce
Not included in your delivery
4 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Dice sweet potatoes into ½-inch pieces. Halve, peel, and cut onion into ½-inch-thick wedges.
• Toss sweet potatoes and onion on a baking sheet with a large drizzle of oil, Southwest Spice Blend, and a big pinch of salt and pepper. • Roast on top rack until veggies are tender, 25-30 minutes.
• While veggies roast, in a small pot (medium pot for 4 servings), combine rice, 1¼ cups water (2¼ cups for 4), stock concentrate, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. • Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to use in Step 6.
• Meanwhile, trim and quarter mushrooms (skip if your mushrooms are pre-sliced!). Dice tomato into ½-inch pieces. Roughly chop cilantro. Zest and quarter lime.
• Heat a large drizzle of oil in a large pan over medium-high heat. Add mushrooms, tomato, a pinch of salt, and pepper; cook, stirring occasionally, until browned and tender, 5-7 minutes. • Stir in beans and their liquid; cook until beans are warmed through, 2-3 minutes more.
• Add roasted veggies to pan with mushroom mixture; stir to combine. • Fluff rice with a fork; stir in half the cilantro and as much lime zest as you like. Taste and season with salt and pepper if needed.
• Divide rice and veggie jumble between shallow bowls in separate sections. Drizzle everything with crema; top with remaining cilantro, a squeeze of lime juice, and as much hot sauce as you like. • Serve with tortilla chips and remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the dish, but some found it bland; adding extra spices, hot sauce, or guacamole boosted flavor 🌶️.
- Ease of prep: Prep was a bit labor-intensive with lots of chopping, and cook time took longer than stated for some.
- Suggestions: Consider rinsing beans, doubling spices, and adding chilis or chipotle salsa for more depth and complexity.
- Portions: Generous servings; many had leftovers, with some turning it into three meals instead of two.
- Texture: Some found it mushy; keeping roasted veggies separate and adding more chips improved textural contrast.
Reviews from our home cooks
Loved the fresh cilantro and lots of veggies. It was a bit labor intensive but that's ok. I did choose to peel the sweet potatoes and they came out great. Liked the chips included. Did not care for the vegan cream but nice try.
This recipe made a LOT! The cilantro lime rice was super easy and tasted so good. The vegetables were such a great combination and the flavors were amazing!
This was really tasty!! Good flavor combination of the lime in the rice, cilantro garnish, vegan crema, and veggies. Will order this again if it's an option!
So yummy. Sweet potatoes are so hard to cut up. If they came in pieces it'd be easier to cook.
My family puts up with my vegan dishes but they did enjoy this one. I loved it. Very filling.
Surprisingly tasty-I was worried it'd be bland, but it was pretty flavorful. Lots of rice came with this one for some reason.
This was SO delicious! We had enough to feed an extra person.
Lots of prep but very tasty! Would like more chips to use it as a chunky dip next time.
I added some chipotle salsa and served with guacamole and sour cream on top. Would make good burrito filling
So this was really tasty. However, adding the onions to the stew was a bad idea. I hated how it changed their texture and made them look grey and unappealing. I decided to not add the sweet potatoes and put them in the bowls separated which was smart. Also the end result of the recipe looked nothing like the picture. There weren't enough chips given. 1 bag per meal would have been better.
