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!

xx

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

Print

Healthy Mexican Sweet Potato Bowl

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 2

Author Rebecca Weller - Vegan Sparkles

Ingredients

• 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

Instructions

• 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!

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