Mexican sweet potato and bean bowl

Season :All Servings :4 Diet :Vegan, gluten free Time :30 minutes Difficulty :Easy

My Mexican bowl is quick and easy to make, full of vegetables and protein. So easy to make after a work out on a weeknight!


  • 3 large sweet potatoes
  • 1 tbsp. of cumin seeds
  • 1 tbsp. of smoked paprika powder
  • 1 tsp. of cayenne pepper
  • 1 tin of kidney beans (400 ml)
  • 6 good quality tomatoes
  • 2 red peppers
  • 1 red onion
  • 3 tbsp. of white wine or apple cider vinegar
  • 2-3 avocados’
  • 1 lime
  • Bunch of coriander
  • Coconut yoghurt


  1. Cut the sweet potato into bitesize cubes. Mix the sweet potatoes with some olive oil, cumin seeds, smoked paprika powder, cayenne powder, a large pinch of salt and pepper and bake in a preheated oven on 200C for about 25 minutes until crispy from the outside and soft on the inside.
  2. In the meantime, dry fry the kidney beans in a hot pan until they burst open, tossing regularly. When ready mix with chopped tomatoes, red pepper, a finely chopped red onion, vinegar, salt, pepper and some good extra virgin olive oil.
  3. Make the guacamole by mashing the avocados and add salt and the juice of a lime.
  4. Serve the sweet potatoes and the bean salad with coconut yoghurt and coriander, enjoy!



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