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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!