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Mexican Sweet Potato & Veggie Bowl

Mexican Sweet Potato & Veggie Bowl

with Chilli Fried Eggs & Chunky Guac

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Get ready to be bowled over by this bright, bold and saucy combination of flavours. With roasted veg, a charred corn salsa, chunky smashed avocado and topped off with an oozy egg, this is a colourful taste of Mexico in an easy-to-eat, but hard-to-put down package!

Tags:Low CalorieNot Suitable for CoeliacsNaturally Gluten-Free
Allergens:EggMilk

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

3 unit

sweet potato

1 unit

red capsicum

1 sachet

Mexican Fiesta spice blend

(May be present Gluten)

1 unit

corn

1 unit

tomato

1 unit

avocado

1 bag

coriander

1 clove

garlic

1 pinch

chilli flakes

1 block

fetta cheese

(ContainsMilk)

Not included in your delivery

olive oil

½ tsp

white wine vinegar

2 unit

eggs

(ContainsEgg)

1 drizzle

vinegar (white wine or red wine)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2260 kJ
Fat24.2 g
of which saturates7.8 g
Carbohydrate54 g
of which sugars22 g
Dietary Fibre0 g
Protein21.7 g
Cholesterol0 mg
Sodium966 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into 1cm cubes. Cut the red capsicum into 1cm strips. TIP: Cut the veggies to the correct size so they cook in the allocated time. Place the sweet potato and capsicum on an oven tray lined with baking paper. Drizzle with olive oil, sprinkle with the Mexican Fiesta spice blend and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes.

2

While the veggies are roasting, slice the corn kernels off the cob. Finely chop the tomato. Cut the avocado into 1cm cubes. Finely chop the coriander (reserve a few leaves for garnish!). Finely chop the garlic (or use a garlic press).

3

In a medium bowl, combine the avocado, white wine vinegar, a pinch of garlic and 1/2 the coriander. Mash lightly with a fork or potato masher. Season to taste with salt and pepper and mix well. Taste and add more garlic if you like.

4

Heat a medium frying pan over a high heat. Add the corn kernels and cook, tossing occasionally, until golden and lightly charred, 4-5 minutes. TIP: Cover the pan with a lid or foil if the kernels are "popping" out! Transfer to a medium bowl. Add the tomato, remaining chopped coriander and a drizzle of olive oil and vinegar to the corn. Season with salt and pepper and mix well.

5

Return the frying pan to a medium-high heat with a drizzle of olive oil. Crack the eggs into the pan, sprinkle with a pinch of chilli flakes (if using) and cook until the yolk is just firm, 3-4 minutes. Remove from the heat.

6

Divide the Mexican veggies, chunky guacamole and tomato and corn salsa between bowls. Crumble over the fetta, top with the chilli fried eggs and sprinkle with the reserved coriander leaves.