Crispy Vegan Sweet Potato and Black Bean Cakes with Guacamole and Lime-Pickled Onion

Looking for a fresh, plant-based dinner that’s packed with flavor and texture? These crispy sweet potato and black bean cakes are exactly what you need. Shallow-fried until golden and crunchy on the outside, with a tender, smoky interior, they’re served over a bed of fluffy jasmine rice and beans. Topped with creamy guacamole, tangy lime-pickled red onion, a drizzle of hot sauce and fresh cilantro, every bite is a fiesta of tastes and textures.

This recipe is completely vegan and comes together in about 40 minutes. The sweet potatoes are mashed and mixed with black beans and Mexican spices, then formed into patties and fried to perfection. The quick-pickled onions add a bright, zesty kick that cuts through the richness of the cakes and guacamole. Whether you’re a seasoned vegan or just looking to add more meatless meals to your rotation, these cakes are sure to become a favorite.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

4 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

1 tablespoon Mexican Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice: In a small pot, combine the jasmine rice with 1 cup water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes until tender. Remove from heat and keep covered.
2. Prepare the sweet potatoes: Peel and dice the sweet potatoes into 1-inch cubes. Place in a microwave-safe bowl with 2 tablespoons water, cover and microwave on high for 5-7 minutes until fork-tender. Alternatively, boil in salted water for 10-12 minutes. Drain well and mash with a fork or potato masher.
3. Make the pickled onion: Thinly slice the red onion. In a small bowl, combine the onion with the juice of half the lime and a pinch of salt. Set aside to quick-pickle.
4. Mix the cake mixture: In a large bowl, combine the mashed sweet potato, drained and rinsed black beans, panko breadcrumbs, Mexican spice blend and a generous pinch of salt and black pepper. Mash lightly with a fork until well combined but still chunky. Form into 4 equal patties.
5. Cook the cakes: Heat the cooking oil in a large non-stick skillet over medium-high heat. Carefully place the patties in the hot oil and cook for 3-4 minutes per side, until golden brown and crispy. Drain on paper towels.
6. Assemble the plates: Fluff the rice with a fork. Divide the rice and any remaining black beans (if any) among plates. Top each with a sweet potato cake, a dollop of guacamole, a tangle of pickled onion, a drizzle of hot sauce and a sprinkle of chopped cilantro.
7. Serve immediately with extra lime wedges if desired.

Recipe Tips

FAQ

Can I bake these sweet potato cakes instead of frying?

Yes! Brush the patties with oil and bake at 400°F (200°C) for 15-20 minutes, flipping halfway, until crispy and golden.

Can I use a different type of bean?

Absolutely. Kidney beans or pinto beans work well in place of black beans.

How do I store leftovers?

Store leftover cakes and rice separately in airtight containers in the fridge for up to 3 days. Reheat the cakes in a skillet or oven to restore crispiness.