Cilantro-Sauced Roasted Potato Bowls

Is there anything better than a bowl of crispy baby potatoes slathered in a creamy cilantro sauce? We sure don’t think so. This delicious medley combines sweet onions, juicy peppers, hearty black beans, and Southwest spices—all to be topped off with that tangy, herbal sauce. Totally oil-free, you can enjoy this colorful recipe for any meal of the day. 

Tip: When spreading the potatoes on the baking sheet, be sure to leave a little space between them for a crisp-on-the-outside, soft-on-the-inside result. 

For another hearty potato-based meal, check out our healthy, comforting roasted cabbage and potatoes recipe.

By Shelli McConnell,


  • ⅔ cup raw cashews
  • 2 tablespoons nutritional yeast
  • ¼ cup chopped fresh cilantro
  • ½ teaspoon lime zest
  • 1 small clove garlic
  • Sea salt, to taste
  • 3 lb. baby potatoes, halved
  • 2 tablespoons lime juice
  • 3 teaspoons chili powder
  • 1½ teaspoons dried Mexican oregano, crushed
  • Freshly ground black pepper, to taste
  • 8 mini bell peppers, halved and seeded
  • 1 medium onion, cut into ½-inch-thick wedges
  • 4 fresh whole jalapeño peppers (optional)
  • 1½ 15-oz. cans no-salt-added black beans, rinsed and drained (2¼ cups)
  • ¼ cup low-sodium vegetable broth


  • For sauce, in a bowl soak cashews in enough boiling water to cover 30 minutes; drain, reserving soaking liquid. In a blender combine cashews, ½ cup of the reserved soaking liquid, and the next four ingredients (through garlic). Cover and blend until smooth, adding up to ¼ cup more soaking liquid if needed. Season with salt.
  • Meanwhile, preheat oven to 425°F. Line two 15×10-inch baking pans with parchment paper. In a bowl combine potatoes, lime juice, 2 teaspoons of the chili powder, and 1 teaspoon of the oregano. Season with salt and pepper. Arrange in pans. Roast 10 minutes. Add bell peppers, onion, and, if desired, whole jalapeños next to potatoes. Roast about 25 minutes more or until vegetables are tender and starting to brown on edges, turning once.
  • In a small saucepan combine black beans, broth, and the remaining 1 teaspoon chili powder and ½ teaspoon oregano. Heat over medium for about 5 minutes or just until hot.
  • Arrange vegetables and beans in four bowls. Drizzle with sauce and sprinkle with additional cilantro. If desired, garnish with whole roasted jalapeños.

Comments (20)

(5 from 10 votes)

Recipe Rating

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Tamara LaMorte

Is there an alternative to cashews for the sauce for people with nut allergies?

Megan Edwards

Hi Tamara, We'd recommend using this Creamy Cilantro-Garlic Dressing recipe as a substitute because it uses tofu instead of cashews but has a similar flavor profile. This recipe makes a larger amount than is needed for the potato bowls, so you may want to cut it in half to avoid having lots of leftovers (although it would be super tasty on salads or as a dipping sauce for veggies). Give it a try and let us know how it goes! Here's the recipe:

Louise Anker Petersen

I was skeptical, if the potatoes would be really crunchy, but they were so good! And the black beans also, and the dressing! I used a bit more cilantro, then called for in the recipe


This is really good. I did modify as I used what I had. I cut russets to be the size of halved baby potatoes and I cut poblanos to be the size of halved mini bells. The cream sauce is great, but I used a cup of cilantro instead of 1/4. I wanted to taste more cilantro than cashew. I will be making that sauce often. We loved this recipe.

Barbara Moody

This is a good, and easy to make, sauce. I did add the juice of the lime to the sauce, needed the sour tang. Also some chili pepper flakes, onion powder. Really delicious over the roasted veggies/potatoes.

Paige Laverty

Is there calorie info on and FOK recipes? (I’m doing Noom)


They don't do calorie counting since the idea is just to eat totally healthy foods to satisfaction. You can get the calorie counts by importing the recipe to another free health or recipe tracking app :)


I found this recipe in the FOKs magazine and have made it many, many times. It is one of our go to vegan recipes. My husband HATES cilantro, but he loves it in this recipe. I actually double the sauce so we have plenty. I'd give it 10 stars, but the limit is only 5. :)

holly elizabeth

Used air fryer for potatoes, should have quartered them but worked well otherwise. Both husband and I enjoyed and thought this would make for a great tofu scramble with the leftovers in the morning! Definitely making again!

Jennifer Draper

My husband and I are just starting our new lifestyle and this dish was DEFINITELY a hit! Full of flavor and so filling. Will be adding this to our favorites! We cut the recipe in half and it was perfect for the two of us.


Could you please add metric measurements?I live in Europe where everything is measured in grams, thank you.

Penny Berends

I would like to be able to print recipe

Karen Wettstein

You can. Open this open in your browser by clicking on the three dots above F/K banner. There’s a print icon there on the page with the recipe.

Penny Berends

I would like to be able to print the recipe

Shirley LegerA

What is a good substitute for cashews in all your recipes? We are dealing with tree nut and sesame allergies.

Barbara Moody

You might try tofu


This was so tasty! I look forward to trying it with some crumbled tofu, too like Megan suggested next time we make it!

Maryanne Petkac

My husband and I enjoyed this dish and are looking forward to having the leftovers! I made brown rice to go with for a more filling bowl, but probably didn’t need it, as the potatoes are quite filling in their own. Definitely a keeper!


Looks wonderful! Can’t wait to make it. Thank you.


flavors are spot on. very filling and satisfying. I also added crumbled tofu cooked in taco seasoning for a heartier bowl. will make again. thanks for another great recipe.

About the Author

Headshot of Shelli McConnell

About the Author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.
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