Vegetarian Mexican Sweet Potato Bowls

Vegetarian Mexican Sweet Potato Bowls

These vegetarian Mexican sweet potato bowls are a simple, healthy meal perfect for dinner or lunch prep.

A few weeks ago I shared with you an Asian-flavored version of sweet potato bowls a.k.a my old college go-to meals. While the pan-seared tofu covered with a simple soy sauce mixture is for sure tasty, this Mexican-inspired version is my absolute favorite!

Sweet potatoes, bean and corn mixture, avocado, cheese and salsa

When I was working full time for the VA, this was one of my favorite lunches to pack, as it was easy to make a large batch for the week and it reheats so well. Plus with the fiber from the beans and sweet potato, the protein from the beans, and the healthy fats from the avocado, these bowls keep you nice and full.

Vegetarian mexican sweet potato bowl with melted cheese and avocado

I love softer textures, so this recipe is my ideal meal; however if you like to have some crunch to your food, feel free to add in extra veggies such as raw bell peppers or slightly cooked zucchini, cauliflower, or broccoli.

I know I mentioned it Monday, but I’m just so excited that it’s October! Between the Fall decorations and the comforting smells of baked goods and spiced lattes, there’s just something so nostalgic about this time of year. It’s also fitting that this week I’m starting a new job – literally turning over a new leaf in my life 🙂

So here’s a toast to perfect bring-to-work lunches, I know I can always use more of these kind of recipes!

Mexican sweet potato bowl with shredded cheese and avocado

Vegetarian Mexican Sweet Potato Bowls

These vegetarian Mexican sweet potato bowls are a simple, healthy meal perfect for dinner or lunch prep.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Cuisine: American, Mexican
Keyword: Easy Meal, Sweet Potato, Vegetarian
Servings: 3
Author: Kelli

Ingredients

  • 3 small sweet potatoes
  • 1 can black beans drained and rinsed
  • 1 cup corn frozen
  • 1/2 tsp ground cumin
  • 1 tsp chili powder
  • Salt and pepper to taste
  • Salsa
  • 1 avocado peeled and sliced
  • Mexican shredded cheese optional

Instructions

  • Wash sweet potatoes, then poke a few holes around each using a fork. Option to either bake them in the oven at 425F for 1 hour (my preferred method) or microwaving them for 7-10 minutes.
  • While sweet potatoes are cooking, place rinsed black beans and corn kernels in a small saucepan over medium heat. Stir in cumin, chili powder, salt and pepper. Bring to a simmer and cook for at least 10 minutes, or until beans and corn are hot.
  • Once sweet potatoes are cooked, remove skins and place the insides of each sweet potato in a bowl. Top with black bean and corn mixture, salsa, and avocado slices. Option to add a sprinkle of Mexican shredded cheese. Enjoy!
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2 Comments
  • Rebecca Bitzer AvatarRebecca Bitzer2 years ago

    This looks delicious!!

    • The Healthy Toast AvatarThe Healthy Toast2 years ago

      Thanks Rebecca! It’s always been my go-to comfort food 🙂

  • About
    About Kelli McGrane Headshot

    I’m Kelli MS, RD, and my mission is to prove that eating healthier doesn’t have to be complicated or restrictive. Follow along to learn more about food and cooking, with an emphasis on breakfast and sweet treats!

    About Kelli McGrane Headshot

    Welcome to The Healthy Toast!

    Hi, I’m Kelli McGrane MS, RD! My mission is to show you that eating healthier doesn’t have to be complicated or restrictive. I believe getting to know your food is the first step to a healthy relationship with it. Follow along in my journey to learn all I can about ingredients and cooking with an emphasis on breakfast and sweet treats!

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