Why You’ll Love This Recipe
- Nutritious & Filling: The sweet potatoes provide a great source of fiber and vitamins, while the guacamole adds healthy fats and a refreshing taste.
- Quick & Easy: With simple ingredients and minimal prep time, you can make this dish in under an hour.
- Customizable: Feel free to adjust the toppings based on your preferences – add beans, corn, or even a protein like grilled chicken if desired.
- Vegan & Gluten-Free: This dish is both vegan and gluten-free, making it perfect for various dietary preferences.
- Colorful & Delicious: The vibrant colors of the sweet potatoes and guacamole make this bowl not only delicious but also visually appealing.
Ingredients
- 2 medium sweet potatoes
- 1 ripe avocado
- 1 small red onion, finely chopped
- 1 small tomato, diced
- 1 tablespoon lime juice
- 1 teaspoon cilantro, chopped
- 1 teaspoon olive oil
- Salt and pepper to taste
- Optional toppings: shredded lettuce, corn, beans, or grilled chicken
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat your oven to 400°F (200°C).
- Peel and cube the sweet potatoes, then toss them in olive oil, salt, and pepper.
- Spread the sweet potatoes on a baking sheet in a single layer and roast for 25-30 minutes, or until tender and lightly browned, stirring halfway through.
- While the sweet potatoes are roasting, prepare the guacamole. In a bowl, mash the avocado and mix it with lime juice, chopped onion, tomato, cilantro, salt, and pepper.
- Once the sweet potatoes are done, remove them from the oven and allow them to cool slightly.
- To assemble, place the roasted sweet potatoes in a bowl and top with a generous amount of guacamole.
- Add any optional toppings you like, such as shredded lettuce, corn, beans, or grilled chicken.
- Serve immediately and enjoy!
Servings and Timing
- Servings: 2 bowls
- Preparation Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
Variations
- Add Protein: For a more filling meal, add grilled chicken, black beans, or a fried egg on top.
- Spicy Twist: Add a dash of hot sauce or chopped jalapeños to your guacamole for an extra kick.
- Swap Toppings: Try different toppings such as corn, bell peppers, or quinoa for a varied texture and flavor.
- Use a Different Type of Potato: While sweet potatoes are used in this recipe, regular potatoes or even butternut squash can make a great substitute.
Storage/Reheating
- Storage: Store the roasted sweet potatoes and guacamole separately in airtight containers in the fridge. The sweet potatoes can last for up to 4 days, while the guacamole should be eaten within 1-2 days to prevent browning.
- Reheating: Reheat the sweet potatoes in the microwave or in the oven for about 5-10 minutes at 350°F (175°C). It’s best to serve the guacamole fresh, but if necessary, you can gently reheat it in a microwave for a few seconds.
FAQs
How do I prevent the guacamole from turning brown?
To prevent browning, try adding more lime juice and store the guacamole in an airtight container with plastic wrap pressed directly onto the surface. You can also store the pit of the avocado in the guacamole for extra protection.
Can I make this recipe ahead of time?
Yes, you can roast the sweet potatoes ahead of time and store them in the fridge. Make the guacamole fresh just before serving for the best flavor and texture.
What can I serve this bowl with?
This dish is great on its own or can be served with a side of rice, beans, or grilled vegetables.
Is this recipe vegan and gluten-free?
Yes, this Sweet Potatoes and Guacamole Bowl is both vegan and gluten-free.
Can I use a different type of potato?
Absolutely! You can use regular potatoes or even butternut squash in place of sweet potatoes for a different twist.
How do I make this dish spicier?
Add some chopped jalapeños or a few dashes of hot sauce to the guacamole for an added kick.
Can I freeze the sweet potatoes?
You can freeze roasted sweet potatoes, but the texture might change slightly upon reheating. It’s best to store them in the fridge and enjoy them within a few days.
What other toppings can I add to this bowl?
Try adding ingredients like corn, shredded lettuce, black beans, or a fried egg for extra flavor and texture.
How long do the sweet potatoes need to roast?
The sweet potatoes should roast for 25-30 minutes at 400°F (200°C), or until they are tender and slightly crispy.
Can I use store-bought guacamole?
Yes, you can use store-bought guacamole if you’re short on time, but homemade guacamole will give the dish a fresher taste and more flavor.
Conclusion
This Sweet Potatoes and Guacamole Bowl is a simple yet flavorful dish that’s perfect for any meal. Whether you’re looking for a light lunch, a side dish, or a satisfying dinner, this recipe offers versatility, nutrition, and deliciousness. With easy-to-find ingredients and a quick prep time, it’s a go-to meal for busy days when you want something healthy and tasty.
PrintSweet Potatoes and Guacamole Bowl
This Sweet Potatoes and Guacamole Bowl is a healthy, vibrant meal that combines the rich flavor of roasted sweet potatoes with creamy guacamole. A perfect vegan and gluten-free dish, it’s easy to prepare in under 40 minutes. Full of fiber, healthy fats, and fresh ingredients, this bowl is customizable to fit your dietary needs, whether you enjoy it as a light lunch or a hearty dinner.
- Prep Time: 10min
- Cook Time: 30min
- Total Time: 40min
- Yield: 2bowls
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 medium sweet potatoes
- 1 ripe avocado
- 1 small red onion, finely chopped
- 1 small tomato, diced
- 1 tablespoon lime juice
- 1 teaspoon cilantro, chopped
- 1 teaspoon olive oil
- Salt and pepper to taste
- Optional toppings: shredded lettuce, corn, beans, or grilled chicken
Instructions
- Preheat your oven to 400°F (200°C).
- Peel and cube the sweet potatoes, then toss them in olive oil, salt, and pepper.
- Spread the sweet potatoes on a baking sheet in a single layer and roast for 25-30 minutes, or until tender and lightly browned, stirring halfway through.
- While the sweet potatoes are roasting, prepare the guacamole by mashing the avocado in a bowl. Mix it with lime juice, chopped onion, tomato, cilantro, salt, and pepper.
- Once the sweet potatoes are done, remove them from the oven and allow them to cool slightly.
- To assemble, place the roasted sweet potatoes in a bowl and top with a generous amount of guacamole.
- Add any optional toppings you like, such as shredded lettuce, corn, beans, or grilled chicken.
- Serve immediately and enjoy!
Notes
- Store roasted sweet potatoes and guacamole separately in airtight containers. Sweet potatoes can last up to 4 days, while guacamole should be eaten within 1-2 days.
- If reheating the sweet potatoes, warm them in the microwave or oven. Guacamole is best served fresh but can be gently reheated in the microwave.
