Mexi-bowls

I am in love with sweet potatoes at the moment. I couldn’t tell you why but lately it seems to feature in a lot of recipes of mine, like the roast sweet potato, quinoa and beet salad I shared a little while ago. I’m also putting it in breakfast rostis, and roasting or mashing it to serve with main dishes. It seems that I’m just popping a sweet potato in my basket every week in anticipation of creating something yummy with it.

Fellow student April, from What April Ate inspired this tasty number. As with most things I cook, this is customizable. When I took this photo, I found some leftover pulled pork in the freezer but I’ve also had this without meat and it is totally delicious. I’ve also had it with pineapple and minced meat- both yummy. Feel free to use this as a base recipe and add or remove ingredients as you please!

Mexi-bowls

  • 1 medium sweet potato
  • 2 tsp Moroccan seasoning
  • Olive oil
  • 1 onion
  • 2 cloves garlic
  • Bunch coriander, leaves and stem separated
  • Can chopped tomatoes
  • Can of sweet corn
  • Can of four bean mix
  • 2 tblsp tomato paste
  • Rice, sour cream, avocado, cheese, corn chips to serve.

First, roast the sweet potato. Pre heat the oven to 180 degrees C. In a bowl, measure out seasoning and add a good glug of olive oil. Chop sweet potato into small pieces, add to the bowl and toss to combine. Lay out coated sweet potato onto a baking sheet in a single layer. Roast for 20-25 minutes.

While the sweet potato is roasting, cook your rice and start the main mixture.

Chop onion and garlic. Chop coriander stems and reserve the leaves for garnish.

Fry onions over medium heat in a large fry pan until soft. Add coriander stems and fry briefly. Then add four bean mix, corn, tomato paste and chopped tomatoes. Bring to the boil and simmer for 20 minutes or until it looks nice and rich.

When the sweet potato is soft, remove from the oven and add to the bean mixture. Heat through and then serve with rice and whatever condiments you like. I like to add sour cream, cheese and avocado and some corn chips on the side.

This is a super simple recipe- you can have it all done in the time it takes to roast the sweet potato. And as always, there is plenty left over. I hope you enjoy having it for lunch the next day as much as I do!

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