This Sweet Potato Mexican Bowl is super easy, and so flavourful.
In the realm of quick, nutritious meals, the Sweet Potato Mexican Bowl stands out as an exceptional option. This dish is not only remarkably easy to prepare but also bursts with flavor, making it a perfect choice for lunch or a light dinner.
With just a handful of ingredients—cooked sweet potatoes, black beans, avocado, and microgreens—you can whip up this vibrant bowl in under 20 minutes.
For those seeking to enhance their culinary experience further, I recommend incorporating my Baked Chipolte Sweet potato recipe. The smoky undertones and subtle heat from chipotle spices elevate the dish beautifully.
However, should you find yourself with leftover sweet potatoes on hand, simply add chipotle spice while reheating for an equally delightful result.
A personal favorite addition is a dollop of plain Greek yogurt or kefir. This creamy element perfectly balances the warmth from the spices with its cooling effect while providing a refreshing contrast to the citrusy notes of fresh lime juice that can be drizzled over top.
To finish off this colorful assembly, microgreens contribute a fresh touch that not only enhances visual appeal but also adds nutritional benefits.
Do not have microgreens on hand?
Feel free to swap microgreens for any leafy greens you have available.
Prefer dairy-free or vegan lifestyle?
Coconut yogurt serves as an excellent substitute for traditional yogurt.
Enjoy this simple Sweet Potato Mexican Bowl for lunch or a light dinner!
Sweet Potato Mexican Bowl
Equipment
- 1 Baking pan medium
- Parchment paper
- 1 cutting board
- 1 Chef knife
- 1 Spatula for lifting food
Ingredients
- 1 cup Chipolte Baked Sweet Potatoes See recipe
- 1 cup Black beans Cooked
- 1 small Avocado Sliced
- 1 medium Lime
- 1 cup Microgreens
- 1/4 cup Greek yogurt Plain, unsweetened
- 1 tbsp Green onions chopped
Instructions
- Preheat oven to 350 degrees.
- Put parchment paper on a baking pan to make clean up a cinch. Put aside.
- Gather all the ingredients.
- Grab the baking try and heat up the baked chipotle sweet potato leftovers on one side and the cooked black beans on the other side.
- Pop the try into the oven when ready and reheat for 15 minutes.
- Wash and dry the avocado.
- Slice down the middle on a cutting board, turning the avocado around as you go. Remove the pit by placing the avocado side up, and taking a knife and pressing down on the pit, turn and twist to remove. Careful not to press to hard and squish the avocado. Just enough to pierce the pit so you can turn and twist it easily.
- Take one half of the avocado and with a small knife, make vertical slices. You may stop there or if you prefer the pieces to be small square chunks, then turn the avocado sideways and repeat slicing vertically. Then using a spoon, gently scoop out the pieces and put on a plate. Immediately take the lime and squeeze the half the juice on the two avocado halves to prevent them from browning.
- Grab your two bowls to have ready to plate.
- When food is ready to assembly. Do one layer of sweet potatoes, one layer of avocadoes, once layer of seasoned black beans, one layer of microgreens.
- Add a nice dollop of Greek yogurt to the side.
- Garnish Sweet Potatoes with chopped green onions.
- Serve and enjoy!