Recipes
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!
INGREDIENTS
- 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
PREPARATION
- 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.
- 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.
- Make the guacamole by mashing the avocados and add salt and the juice of a lime.
- Serve the sweet potatoes and the bean salad with coconut yoghurt and coriander, enjoy!
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