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

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
Vegan
Gluten-free

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