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Vegetarian Mexican Bowl with Sweet Potato

November 23, 2018 By Tracey Leave a Comment

There are some dishes you can eat night after night and still always look forward to them – Vegetarian Mexican Bowl with Sweet Potato is one of them.  Mexican spices and fresh coriander leaves temper perfectly with roasted sweet potato and charred corn. Guacamole and egg and another dimension leading to a delicious dance of flavours in the mouth.

Mexican Sweet Potato Bowl

It may seem like there are a lot of steps in the recipe, but they are extremely easy, quick and simple, and so worth it.

Vegetarian Mexican Bowl with Sweet Potato
 
Print
Prep time
20 mins
Cook time
35 mins
Total time
55 mins
 
Author: www.myfoodtemple.com
Recipe type: Vegetarian
Cuisine: Mexican
Serves: 2
Ingredients
  • 2 small-med Sweet Potatos (skin on) cut in 1 cm pieces
  • 1 red capsicum cut into 2cm long strips
  • 1 fresh head corn (cut corn off the cob)
  • 1 large tomato finely chopped
  • 1 large avocado (mashed with a fork)
  • 1 very small crushed garlic clove
  • 1 medium-large lime
  • 2 eggs
  • Fresh chopped coriander leaves -15 grams (handful)
  • Ground Paprika ½ tsp
  • Onion Powder ½ tsp
  • Garlic Powder ½ tsp
  • Chilli Powder ¼ tsp
  • Salt and Pepper to season
  • Sprinkle of chilli flakes
  • Olive oil
Instructions
  1. Preheat oven to 200 degrees celcius
  2. Prepare a large baking tray lined with baking paper
  3. Lay out the capsicum and sweet potato on the baking tray
  4. Drizzle olive oil over vegetables
  5. Combine spice powders (paprika, onion, garlic, chilli, salt)
  6. Disperse the mexican spice mix over the vegetables
  7. Toss vegetables to ensure all are coated & roast in oven for 35 mins
  8. Place mashed avocado in bowl
  9. Add crushed garlic clove & ¼ the chopped coriander
  10. Squeeze the juice of half a lime over avocado & mix
  11. Put corn kernals in frying pan with a tsp olive oil
  12. Cook until lightly charred (4 mins)
  13. Place the tomato in a bowl with coriander
  14. Squeeze juice from the other half of the lime into tomato bowl
  15. Add half a tspn of olive oil & salt/pepper to taste
  16. Add corn kernals to tomato mix and toss to combine and coat
  17. Heat 2 tsp olive oil in frying pan
  18. Crack eggs into hot oil & top with a few chilli flakes
  19. Fry eggs on 1 side for 3 mins or until just cooked
  20. Egg whites should be crispy, yolk firm but runny
  21. Put the dish together
  22. Divide food between 2 decorative large bowls:
  23. Place the roasted sweet potato/capsicum in first
  24. Place corn and tomato salsa next to them
  25. Place gaucamole on top of veg to the side
  26. Add an egg on top of each bowl with a touch of salt
  27. Garnish with leftover coriander (optional)
3.5.3251

This really is a very easy dish to prepare and I have found that even hard core meat lovers found it delicious and completely forgot it was a vegetarian dish.

Filed Under: Dairy Free, Dinner, Gluten Free, Health, Lunch, Mexican, Recipe Post, Vegetarian Tagged With: Mexican, sweet potato, Vegetarian

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Hi, I'm Tracey. Here I share all things food, including delicious fast and easy recipes, and interesting information about food.

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