Name: Mexican bean and sweet potato bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1
Cuisine: mexican
Ingredients: 500g sweet potato, peeled, cut into 2cm pieces; 4.60 gm olive oil; 1 red onion, finely chopped; 2 garlic cloves, crushed; 2.50 gm paprika; 2.50 gm ground cumin; 2 large vine-ripened tomatoes, chopped; 400g can black beans, rinsed, drained; 4 eggs; 100g baby rocket; 1/2 avocado, roughly mashed; 10.40 gm hot chilli sauce, to drizzle

Mexican bean and sweet potato bowl

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Prep Time:
15 minutes

Cook Time:
25 minutes

Total Time:
40 minutes

Try a nutritious Mexican bean and sweet potato bowl with a fried egg and avocado for a satisfying meal.

Ingredients:

500g sweet potato, peeled, cut into 2cm pieces
4.60 gm olive oil
1 red onion, finely chopped
2 garlic cloves, crushed
2.50 gm ground cumin
2 large vine-ripened tomatoes, chopped
400g can black beans, rinsed, drained
100g baby rocket
1/2 avocado, roughly mashed
10.40 gm hot chilli sauce, to drizzle

Instructions:

Preheat the oven to 200C/180C fan forced and line a baking tray with baking paper. Place the sweet potato on the tray, lightly spray with oil, and bake for 25 minutes until golden and tender.
Heat oil in a large non-stick frying pan until shimmering. Sauté onion for 5 minutes until soft. Stir in garlic, paprika, and cumin for 1 minute until fragrant. Add tomato and black beans and cook until tomato softens, about 5 minutes. Season to taste and lightly mash beans with a fork.
In a large non-stick pan, spritz with oil and heat over medium-high heat. Cook eggs to desired doneness, then remove from heat.
Fill 4 serving bowls with the bean mixture, sweet potato, and rocket. Add a fried egg, avocado slices, and a drizzle of chili sauce on top of each bowl.

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