Mexican Sweet Potato Bowl | Vegan Fitness Recipe

queso fresco

🥗Healthier: feta cheese

💰Cheaper: cotija cheese

Feta cheese provides a similar tangy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and works well for roasting.

black beans

🥗Healthier: lentils

💰Cheaper: canned chickpeas

Canned chickpeas are often less expensive and provide a similar protein boost.

corn

🥗Healthier: fresh corn

💰Cheaper: frozen corn

Frozen corn is usually less expensive and has a longer shelf life.

Cut the sweet potatoes and boil them in hot water for 20 minutes.

In the last 3 minutes, add sugar snaps to the boiling water.

Drain the water and rinse the sweet potatoes and sugar snaps with cold water; set aside.

Prepare the sauce by chopping garlic, onion, red pepper, and tomatoes.

Fry garlic, onion, and red pepper in olive oil for 2-3 minutes until slightly brown.

Add tomatoes and simmer for 15-20 minutes, adding 2-4 tablespoons of water as needed.

Season with half a teaspoon of cumin and salt; mix well.

Add the juice of two limes and chopped cilantro at the end and mix again.

In a bowl, layer cooked brown rice, black beans, corn, sweet potatoes, sugar snaps, and red bell pepper.

Top with the prepared salsa and sprinkle fresh cilantro on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens