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Cooking

Sweet Potato Bowl Mexican Style

07.04.2026 | 2 minimum reading time

Recipe

For 2-3 portions

Preparation time: 30 Min.

incredients

200 g sweet potato

100 g black bean

1 can corn

1 red paprika

1 lime

1-2 chili pepper

coriander leaves

incredients for joghurt Dressing

120 g Natural yogurt, skyr or soy yogurt

1 TL olive oil

1–2 EL water

2 drops of myAROMA lime

1/2 TL cumin

salt

Chili or cayenne (optional, if you like it spicy)

Optional: 1 tsp nutritional yeast or a pinch of garlic powder

preparation

Cut the sweet potatoes into cubes and bake them in a preheated oven at 210°C (or alternatively in an air fryer) until crispy. Cut the bell pepper into strips. Depending on your desired level of spiciness, finely slice the fresh chili. Combine all the ingredients in a large salad bowl. Add cilantro and fresh lime wedges to taste.

For the dressing, whisk all the ingredients together until creamy and pour over the mixed salad. This recipe is perfect for meal prep!