Instructions & Ingredients below!
This Mexican-inspired Sweet Potato Bowl is part of our FREE COURSE on Vegan Cooking at www.veecoco.com/p/free-vegan-cooking-course.
The Mexican inspired sauce brings you a delicious balance of fresh, citrusy and spicy flavors.
The bowl can be adapted as you like. If you want to add different beans, more veggies, or some other grains such as quinoa, just go for that.

Total number of portions: 2
Calories/portion: 411
Fat/portion: 10
Carbs/portion: 69
Protein/portion: 14

Prep time: 10 min
Cooking time (stove): 20 min
Total: 30 min

For the Bowl
1 sweet potato
1 cup sugar snaps
1 can of beans
1 cup of cooked brown rice
1 can of corn
1 red bell pepper

For the salsa
2 large tomatoes
3 cloves of garlic
1 red onion
1 fresh chili
1 Tbsp olive oil
1/2 tsp cumin
1 pinch of salt
Zest of 1 lime
Juice of 2 limes
1 bushel fresh cilantro

To prepare the bowl:
1. Cut the sweet potato, boil in hot water for 15 minutes.
2. Add the sugar snaps as well and boil for the last 3 minutes.
3. Drain and rinse with cold water.
4. Prepare bowl with all ingredients and sprinkle salsa on top.

To prepare the salsa:
1. Cut the tomatoes into cubes, dice the garlic and onions.
2. Add olive oil to pan, fry the garlic, onion, chili for 2 minutes.
3. Add tomatoes, cumin, salt, lime zest. Simmer for 15 minutes.
4. Add 1-2 tbsp of water if the sauce gets too thick.
5. Add the lime juice, chopped cilantro and turn off.

Visit www.veecoco.com/p/free-vegan-cooking-course to sign up for the Free Vegan Cooking Course!