Skip to main content
Mexican Beans & Roasted Sweet Potato Bowl with Guacamole, Pickled Onion and Sour Cream
Mexican Beans & Roasted Sweet Potato Bowl with Guacamole, Pickled Onion and Sour Cream

Mexican Beans & Roasted Sweet Potato Bowl with Guacamole, Pickled Onion and Sour Cream

Lean Protein | Healthier Carbs | Packed with Veggies

They say to eat the rainbow, so we've created this colourful bowl of beans, roasted sweet potatoes, guac and yummy toppings for a nutritionally balanced meal everyone will love!

This recipe is under 650kcal per serving.

Tags:
Balanced
Veggie
Spicy
Not Suitable for Coeliacs
Naturally Gluten-Free
Calorie Smart
Allergens:
Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

sweet potato

½

red onion

1 cob

corn

1 tin

red kidney beans

1

tomato

1 bag

coriander

1

avocado

1

lime

1 packet

enchilada sauce

(May be present: Eggs, Milk, Cashew, Walnut, Almond, Macadamia.)

1 packet

Light Sour Cream

(Contains: Milk;)

½ sachet

Mexican Fiesta spice blend

Not included in your delivery

olive oil

¼ cup

vinegar (white wine or rice wine)

Nutritional Values

per serving
Energy (kJ)2637 kJ
Fat28.8 g
of which saturates8.7 g
Carbohydrate61 g
of which sugars26.6 g
Protein17.8 g
Sodium958 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Cooking Steps

1
1

Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato into bite-sized chunks. Place the sweet potato on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes.

2
2

While the sweet potato is roasting, thinly slice the red onion (see ingredients). In a small bowl, combine the vinegar and a generous pinch of salt and sugar. Scrunch the onion in your hands, then add to the pickling liquid. Add just enough water to cover the onion, then stir to coat. Set aside until just before serving.

3
3

Slice the kernels from the corn cob. Drain and rinse the red kidney beans. Slice the lime into wedges. Roughly chop the coriander. Scoop out the avocado flesh using a spoon and mash in a medium bowl. Add the 1/2 the coriander, a good squeeze of lime juice and a drizzle of olive oil to the avocado. Stir until smooth and well combined. Season to taste. Finely chop the tomato and transfer to a bowl.

4
4

Heat a large frying pan over a high heat. Add the corn kernels and cook until charred, 4-5 minutes. Transfer to the bowl with the tomato. Add a squeeze of lime juice and season. Toss to combine. TIP: Cover the pan with a lid or foil if the kernels are "popping" out.

5
5

SPICY! This spice blend is hot, use less if you're sensitive to heat. Return the pan to a medium heat with a drizzle of olive oil. Add the red kidney beans and Mexican Fiesta spice blend (see ingredients) and cook, stirring, until coated and fragrant, 1-2 minutes. Add the enchilada sauce and simmer until heated through, 2 minutes. Season to taste.

6
6

Drain the pickled onion. Divide the sweet potato, Mexican beans and guacamole between bowls. Top with the charred corn salsa, pickled onion, light sour cream and remaining coriander. Serve with any remaining lime wedges.

Highest-rated dinner recipes

Glazed Duck & Hazelnut-Balsamic Greens

Glazed Duck & Hazelnut-Balsamic Greens

with Duck Fat Potatoes
Chicken Schnitzel Burger & Caramelised Bacon

Chicken Schnitzel Burger & Caramelised Bacon

with Smoked Cheddar & Aussie Wedges
Caribbean Chicken Breast & Couscous

Caribbean Chicken Breast & Couscous

with Charred Corn & Coconut Sweet Chilli Mayo
Thai Green Chicken & Coconut Noodle Soup

Thai Green Chicken & Coconut Noodle Soup

with Crushed Peanuts
Beef Eye Fillet & Truffle Mayo

Beef Eye Fillet & Truffle Mayo

with Sweet Potato Mash, Green Bean Salad & Parmesan Crisps
Creamy Lemon Prawn Orecchiette

Creamy Lemon Prawn Orecchiette

with Apple Salad
Garlic Prawns & Chorizo Risotto

Garlic Prawns & Chorizo Risotto

with Thyme-Roasted Cherry Tomatoes
Pistachio-Crusted Lamb Rump

Pistachio-Crusted Lamb Rump

with Rosemary Roasted Baby Carrots & Onion Glaze
Premium Beef Fillet Steak

Premium Beef Fillet Steak

with Bacon-Mushroom Sauce & Mashed Potato
Rosemary Roast Lamb & Dauphinoise Potatoes for Dinner

Rosemary Roast Lamb & Dauphinoise Potatoes for Dinner

with Berry Cheesecake Pots for Dessert
Easy Chicken & Creamy Peppercorn Sauce

Easy Chicken & Creamy Peppercorn Sauce

with Mashed Potato & Garlicky Veggies
Lemon Pepper Beef & Sticky Rosemary Sauce

Lemon Pepper Beef & Sticky Rosemary Sauce

with Parmesan Crushed Potatoes & Garlic Veggies
Haloumi, Pesto & Caramelised Onion Burger

Haloumi, Pesto & Caramelised Onion Burger

with Sweet Potato Wedges
Dijon & Herb Crusted Lamb with Dill-Fetta Potatoes & Sautéed Zucchini Salad

Dijon & Herb Crusted Lamb with Dill-Fetta Potatoes & Sautéed Zucchini Salad

with Lamington-Style Chocolate Brownies for Dessert
Cheesy Aussie Chicken Parmigiana

Cheesy Aussie Chicken Parmigiana

with Rosemary Bacon Potatoes & Pear-Rocket Salad
Roast Chicken & Duck Fat Potatoes

Roast Chicken & Duck Fat Potatoes

with Prosciutto-Wrapped Asparagus & Honey Almond Baby Carrots
Rosemary & Caramelised Onion Lamb Rump

Rosemary & Caramelised Onion Lamb Rump

with Roast Veggies, Green Beans & Fetta-Almond Sprinkle
Pistachio-Crusted Lamb for Dinner

Pistachio-Crusted Lamb for Dinner

with Caramelised Pineapple & Pear Pavlovas for Dessert
Eye Fillet Steak & Peppercorn Sauce

Eye Fillet Steak & Peppercorn Sauce

with Creamy Mash & Baby Broccoli
Ginger & Lemongrass Prawns

Ginger & Lemongrass Prawns

with Veggies & Garlic Rice