Mexican Chipotle Sweet Potato & Black Bean Bowl with Lime Crema
Roasted sweet potato, spicy chipotle beans and a tangy lime crema-style topping for a hearty bowl dinner.
- 350 g sweet potatoes
- 240 g black beans (cooked)
- 100 g red onion
- 1½ cloves garlic
- 1 tbsp chipotle in adobo (use paste)
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tbsp olive oil
- 1 pc lime
- 150 g natural yoghurt
- 10 g coriander
- 2 g salt
- 1 g black pepper
- 25 g tortilla chips
- 80 g avocado
- coriander (optional for topping)
Shop these in one order
Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Heat oven to 220°C. Cube sweet potatoes, toss with olive oil, salt, cumin and smoked paprika; spread on a tray and roast 18-22 minutes until caramelised.
- Step 2
In a small pan, sauté red onion 4-5 minutes, then add garlic 30 seconds.
- Step 3
Add black beans and chipotle paste; cook 5-6 minutes until saucy and well-coated. Squeeze in half the lime juice; adjust salt.
- Step 4
Make lime crema: mix yoghurt with remaining lime juice, a pinch of salt and black pepper.
- Step 5
To serve, layer bowls with roasted sweet potato, chipotle beans and sliced avocado. Add tortilla chips for crunch.
- Step 6
Finish with lime crema and chopped coriander; serve immediately.
Cook it with Mello
Cook mode reads each step aloud and keeps your screen awake, so you can cook with your hands full.
Cook it with MelloProtein, carbs and fat for this dish
Mello works the macros out from each ingredient, per serving. Make a free account to see them.
See the macrosHow Mello works out macros →
