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Chili Garlic Sweet Potato Comfort Bowl

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dinner
Servings: 2


  • Chili Garlic Roasted Sweet Potato and Sweet Corn
  • 1 large sweet potato (about 370 g), peel and diced into dice sized pieces (about 3 cups diced)
  • 1 red chili roughly chopped
  • 2 garlic cloves roughly chopped
  • 1/4 tsp salt
  • 125 g / 3/4 cups sweet corn
  • 2 tbsp olive oil

Avocado dressing

  • 1 avocado
  • 10 g / 1/2 cup parsley
  • 10 g / 1/2 cup coriander (cilantro)
  • 1/2 jalapeno seeds and white rind removed.
  • 1/2 shallot minced (about 1.5 tbsp)
  • 1 garlic glove
  • 1-2 tbsp lime juice about 1-2 limes, depending on how juicy they are
  • 2-3 tbsp water.
  • Salt and pepper to taste


  • 1/4 head cauliflower grated.
  • 250 g / 1.5 cup cooked black beans
  • 80 g spinach
  • Red onion sliced
  • Jalapeno
  • Coriander cilantro


  • Preheat the oven to 200°/ gas mark 6
  • In a bowl, combine the sweet potato, sweet corn, chili, garlic, olive oil and salt.
  • Place in an ovenproof dish or on a lined oven tray.
  • Bake in the oven for 15 minutes. If the potatoes are still hard, roast for another 10-15 minutes, stirring occasionally.
  • Whilst the sweet potato is baking start making the avocado dressing.
  • Scoop out the flesh from the avocado. Place it in a food processor together with herbs, shallot, garlic, jalapeno and 1 tbsp lime juice. Blend until smooth. Taste and add more lime juice if needed to adjust for acidity. Add water to make it slightly more loose if needed. Add salt and pepper to taste.
  • Assemble the bowl by dividing the roasted sweet potato, sweet corn, cauliflower rice, black beans and spinach into the serving bowls. Finish with a generous dollop of avocado dressing and jalapeno, red onions and coriander.