Mexican Bowl – Black Beans, Guacamole & Oven-Roasted Sweet Potatoes

Name: Mexican Bowl – Black Beans, Guacamole & Oven-Roasted Sweet Potatoes
Yield: Serves 2
Cuisine: Mexican
Ingredients: 1 teaspoon salt; 220 g (8 oz / 2 cups) black beans from a tin or jar, drained; mixed leafy greens; 1 garlic clove, peeled and chopped; 1 x 400 g (14 oz) tin chopped tomatoes; pink Himalayan salt and black pepper, to taste; 1 square of dark chocolate, 90% cocoa solids; 1 teaspoon cayenne pepper; dollops of Coconut Yoghurt, shop-bought or home-made; sprinkle of coriander (cilantro) leaves; olive oil, for roasting; 400 g (14 oz) sweet potato, peeled and cut into chunks; juice of ½ lime; ¼ mango, peeled and finely chopped; 1 shallot, chopped; ¼ leek, finely chopped; sprig of thyme; 2 tablespoons olive oil; ½ garlic clove, peeled and grated; ¼ red onion, finely chopped; 1 avocado, stoned (pitted)

Preparation info

Serves
2

Difficulty
Easy

Appears in

Happy Vegan Food

By Bettina Campolucci Bordi

Published 2022

About

Mexican cuisine is an all-time favourite and one of those dishes that can easily be made to take on outings, picnics or for lunch in the office. Also, you probably know by now that I am a huge avocado fan!

Ingredients

2 tablespoons olive oil
1 shallot, chopped
¼ leek, finely chopped

Americas
Mexico
Lunch
Central America
Gluten-free
Vegan

Method

Oven-roasted sweet potato

Preheat the oven to 200°C (400°F/Gas 6). Line a baking tray (baking sheet) with greaseproof paper (wax paper). Put the sweet potato chunks and sprig of thyme on the tray, sprinkle with salt and pepper to taste along with a