It’s Friday, WHOOHOO!!

We want a little something special to celebrate the start of the weekend, YAY!

But we’re too pooped to make it, BOO!

Before you reach for that take-away menu full of sodium (bloating!), MSG (headaches) and other nasties (yuck), how about a super fast, super delicious dinner that won’t push your health kick off-track?

This one’s so easy, you don’t even need to measure.  Adjust quantities to suit your tastes and appetite, and add anything else you feel like – jalapenos, capsicum, sweet corn, mushrooms, guacamole, quinoa, brown rice, coriander/cilantro, etc.

Go crazy!  It’s Friday!


P.S.  Yes I am addicted to sweet potato and Mexican food.  An intervention is imminent.  Until then, it’s fiesta time, baby!


Healthy Mexican Sweet Potato Bowl

Rebecca Weller - Vegan Sparkles
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2


  • Coconut or Olive Oil
  • Sweet Potato scrubbed and chopped into 1-inch thick rough cubes (peeled or unpeeled are both fine).
  • Canned Kidney Beans or Black Beans drained and rinsed
  • Mexican Chilli Powder or a blend of paprika, cayenne, oregano & pepper
  • Avocado
  • Cherry Tomatoes
  • Spring Onions

Macadamia Sour Cream

  • 1 cup Macadamia Nuts pre-soaked in a bowl of water in the fridge overnight and drained
  • 1/2 cup filtered Water
  • A good squeeze of Lemon Juice
  • Splash of Apple Cider Vinegar
  • Pinch of Sea Salt


  • Preheat oven to 220C/425F (or a little higher if your oven is not fan-forced).
  • Grease a baking tray with oil and rub the potato cubes in the oil, being sure to coat all sides. Lay cubes flat on the tray in a single layer and season with sea salt and Mexican Chilli Powder.
  • Roast potato, undisturbed, for 15 to 20 minutes – the undersides should be dark golden brown.
  • Remove from oven, flip cubes over and return to roast for another 10 minutes or so – until dark golden brown all over.
  • Meanwhile, make Macadamia Sour Cream by blending all ingredients on high speed until smooth and creamy.
  • Chop Avocado, Cherry Tomatoes and Spring Onion.
  • In a small saucepan, gently heat beans over low heat.
  • When potatoes are golden brown all over, remove from oven and layer in a bowl, topping with heated beans, sour cream, salsa, avocado, cherry tomatoes, and finishing with the spring onion.
  • Sprinkle a little more Mexican Chilli Powder on top and enjoy!



Mexican Sweet Potato Bowl


7 Comments on Fast Fridays – Healthy Mexican Bowl

  1. Katie (A Fork in Hand)
    July 7, 2013 at 2:06 am (11 years ago)

    I firmly believe that there is no such thing as too much Mexican food. No intervention needed 🙂

    • * Vegan Sparkles *
      July 8, 2013 at 4:28 pm (11 years ago)

      Fabulous, Katie! Let’s eat! 🙂

  2. Caeli @ Little Vegan Bear
    July 8, 2013 at 9:09 pm (11 years ago)

    This looks so good! I love a good bowl! I’ve been following your lovely blog for a while now and have finally gotten around to saying hi! I love reading your posts, and can’t wait to get back over west to try some of the places you’ve recommended 🙂

    • * Vegan Sparkles *
      July 9, 2013 at 4:10 pm (11 years ago)

      Thanks so much, Caeli and WELCOME! 🙂

  3. Adelle
    January 2, 2014 at 10:15 am (10 years ago)

    For dorito addicts like myself, is there an alternative we can use so we still get that ‘chip’ hit? Is toasted multigrain or wholemeal flat bread OK??


    • * Vegan Sparkles *
      January 3, 2014 at 3:30 pm (10 years ago)

      Yep it sure is, Adelle, or you can find organic corn chips (sans preservatives and hydrogenated yuckiness) at health food stores.
      In a pinch, plain CCs or Doritos are much healthier than their super-crazy-cheese-flavoured siblings. 🙂 xx

  4. Adelle
    January 3, 2014 at 6:44 pm (10 years ago)

    Oh I do love the cheese haha, OK i might try these organic corn chips, and the flat bread idea 🙂 mexican is my favourite!