Mexican Potato Bowl

1. Split sweet potato lengthways and lay flat on some baking paper. Place in the oven at 200c for approximately 1 hour.

NOTE: Depending on the size of the sweet potato the potato may require a little longer. Press on the largest piece of the potato and if it’s soft you can turn the oven off.

TIP: This recipe has gone for grilled corn on the cob however you can opt for canned corn for a quicker alternative.

2. Peel the husk of the corn off and place onto the BBQ to slightly char the corn. Basting with butter every so often. This process will take approx. 20 minutes.

3. Once the corn has been charred to you liking set to the side to rest.

4. Once the corn is cool enough to handle, angle the cob on a chopping board and shave off the corn kernels and place in a bowl ready to top your bowl a little later.

5. Place a little vegetable oil in a frying pan and warm then add your minced meat and begin to brown.

6. While the meat is cooking mince the 3 cloves of garlic.

Once the meat is 80% cooked sprinkle over the taco seasoning and stir, this will allow in soaking up some of the residual moisture.

7. Push the meat to one side, add a teaspoon of vegetable oil to the corner of the pan and add the minced garlic and optional chopped fresh chilli and sear for approx. one minute. Then combine with the rest of the pan.

8. After approx. one minute of stirring the pans contents add the two cans of diced canned tomatoes. Stir until combined and simmer for 5 or so minutes.

9. Add the black beans and stir, if you are happy with the mixture you can turn off the heat and allow to cool slightly.

10. Whilst the pan was simmering you can prepare the rest of the toppings. Dice the red onion, capsicum and coriander.

Assemble

1. Carefully remove the sweet potato from the baking paper and place in a bowl.

2. Scoop on some of the mince mixture.

3. Scatter some of the capsicum, red onion and charred corn.

4. Spoon on a dollop of mashed avocado and Greek yoghurt.

5. Garnish with some fresh chilli, ribbons of coriander and a squeeze of lime and if you like some salt and pepper to taste.

Storage

Cover each of the chopped vegetables in their bowls or if you are taking for lunch place a few tablespoons into a tup or zip lock bag and refrigerate.

Place the meat into an airtight container.

It is best to store the sweet potato in a separate container however if you are meal prepping they can be in the same container but separated ready to be reheated.