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
From the kitchen of: 
Prep time: 
Cook time: 
Total time: 
  • 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
  • ½ cup filtered Water
  • A good squeeze of Lemon Juice
  • Splash of Apple Cider Vinegar
  • Pinch of Sea Salt
  1. Preheat oven to 220C/425F (or a little higher if your oven is not fan-forced).
  2. 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.
  3. Roast potato, undisturbed, for 15 to 20 minutes – the undersides should be dark golden brown.
  4. Remove from oven, flip cubes over and return to roast for another 10 minutes or so – until dark golden brown all over.
  5. Meanwhile, make Macadamia Sour Cream by blending all ingredients on high speed until smooth and creamy.
  6. Chop Avocado, Cherry Tomatoes and Spring Onion.
  7. In a small saucepan, gently heat beans over low heat.
  8. 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.
  9. 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 (9 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 (9 years ago)

      Fabulous, Katie! Let’s eat! 🙂

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

      Thanks so much, Caeli and WELCOME! 🙂

  3. Adelle
    January 2, 2014 at 10:15 am (8 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 (8 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 (8 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!