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Mexican Sweet Potato Bowl

Mexican Sweet Potato Bowl

with 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 CalorieNaturally Gluten-FreeNot Suitable for Coeliacs
Preparation Time
30 minutes
Cooking difficulty
Level 1
serving amount
serving amount

2 unit

sweet potato

1 unit

red capsicum

1 sachet

Mexican Fiesta spice blend

(ContainsTraces of Gluten,May contain traces of allergens)

1 unit


1 unit


1 unit


1 bunch


1 unit


1 clove


1 pinch

chilli flakes

1 block

fetta cheese


Not included in your delivery

olive oil

2 unit



Nutritional Valuesper serving
Nutritional Valuesper serving
Energy (kJ)2240 kJ
Fat29.5 g
of which saturates9 g
Carbohydrate41.5 g
of which sugars17.3 g
Protein21.7 g
Sodium972 mg
Baking Paper
Baking Tray
Chopping board
Medium Bowl
Medium Non-Stick Pan

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 veg to the correct size so it cooks in the allocated time. Place the sweet potato and red 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 for 20-25 minutes, or until tender. TIP: Don't worry if the capsicum chars, this adds to the flavour!


While the veggies are roasting, slice the corn kernels off the cob. TIP: Do this in a large bowl to stop the kernels from flying everywhere. Finely chop the tomato. Cut the avocado into 1cm cubes. TIP: Chop the avocado in its skin then scoop out the flesh using a spoon. Finely chop the coriander (reserve a few leaves for garnish!). Finely chop the garlic (or use a garlic press).


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


In a medium frying pan, heat a small drizzle of olive oil over a high heat. Add the corn kernels and cook for 4-5 minutes, or until the corn is golden and lightly charred. TIP: Cover the pan with a lid or foil if the kernels are popping out! Transfer to a medium bowl. Add the tomato, remaining coriander, a squeeze of lime juice and a drizzle of olive oil to the corn. Season with salt and pepper and mix well.


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 and cook for 3-4 minutes, or until the yolk is just firm. TIP: Add as much or as little chilli as you like depending on your taste. Remove from the heat.


Divide the Mexican veg, 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.