Even if you’ve been hiding under a lettuce leaf somewhere, I’m pretty sure you’ve noticed an increasing trend in serving whole meals in bowls. Rice bowls, quinoa bowls, poké bowls, smoothie bowls. Heck, soon they’ll be serving soup in bowls!
And among things you’ve been noticing, did you observe the exciting news that a local greengrocer – Ziggy’s Fresh – has partnered up with me here at Photo Before We Eat to give me a whole stack of delicious produce every week to furnish my cooking addiction?
Holy sweet potatoes – there’s been a lot going on.
That catchphrase may never actually take but it’s a handy segue to today’s recipe: Mexican Sweet Potato Bowls. I figured all these bowls are just based on carbs – why not sweet potato mash?
Vibrant. That’s what we’re talking here. I used my nobody-could-mess-this-up slow cooker chicken recipe and added some fresh veggie accompaniments. Obligatory avocado was included and the whole thing drizzled with my cheat’s smokey jalapeno aioli.
You need to try this recipe. Not only is it healthy and tasty but it looks so beautiful that you might actually eat your work lunch instead of heading for the cafe downstairs. Give it a shot and make sure to tag me in your pics.
Just remember to take a photo before you eat.
Mexican Sweet Potato Bowls
- 2 chicken breasts
- 3 capsicums, preferably one red, one green and one yellow – we eat with our eyes, people!
- 1 brown or red onion
- 2 cloves garlic, crushed
- 3 tablespoons of my homemade Tex Mex seasoning (see my insta stories) or the following: 1 tbsp dried oregano, 1 tbsp paprika, 1 teaspoon dried coriander, 1 teaspoon cumin, 1 tsp dehydrated garlic or garlic salt (optional), salt and pepper to taste.
- 1 cup of chicken stock
- 1 tin of chipotle peppers in adobo sauce
- 2 large sweet potatoes, peeled and chopped
- 1/2 cup almond meal
The Jalapeno Aioli
- 1 cup really good quality garlic aioli
- 2 fresh jalapeno peppers
- 1 tsp chipotle Tabasco (one of my top five condiments and a gift to humanity – you’ll never go back to regular Tabasco!)
The Pico de Gallo
- 1 punnet cherry tomatoes, preferably more than one colour
- 1 clove garlic, crushed
- Juice of half a lime
- Salt to taste
Use as many or as few of these as you like depending on how photogenic you want your lunch to be!
- 1/2 an avocado per person
- Boiled corn, sliced of the cob
- Finely chopped shallots and coriander
- Dried chilli flakes
- To make the chicken. In a heavy based saucepan or slow cooker add the sliced onion and capsicum.
- Sprinkle some of the Tex Mex seasoning, add the two whole chicken breast on top and sprinkle with remaining seasoning including salt and pepper.
- In a jug, mix up the chicken stock and as much of the chipotle pepper liquid and pieces as appropriate. (They are quite spicy so, for children, you may want to omit this ingredient but, in my opinion, you are better off adding even a teaspoon and freezing the rest than leaving it out.)
- Pour over the chicken, clamp on the lid and allow to cook on low for about an hour or until chicken is tender enough to be forked apart.
- Set chicken mix aside to cool.
- To make the smokey jalapeno aioli. Char the outside of the jalapeno chillies either under a grill, on the BBQ or in a dry frying pan – you want them pretty black. Place into a snaplock bag to sweat after which they will peel easily. Chop finely.
- Place the garlic aioli and Tabasco in a bowl. Add the chopped jalapenos and mix well.
- To make the pico de gallo. Combine all the ingredients and allow to sit so that the flavours can develop.
- To make the mash. Boil the sweet potato pieces until tender and drain.
- Mash well, adding the almond meal and stirring until consistency is smooth.
- Assemble! A layer of sweet potato goes on the bottom of the bowl and then some chicken with or without the cooking juices, depending on how you like it. The rest is up to you. Go all abstract, make it messy, there are no rules.