Sweet potato and chorizo taco bowl
https://www.coop.co.uk/recipes/sweet-potato-and-chorizo-taco-bowl
With brown rice, roasted sweet potato and a creamy avocado sauce, these taco bowls are perfect for a Friday night in
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Feeds
2
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Ready in
35 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 86g
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Ingredients
- 300g sweet potatoes, cut into wedges
- 1 tbsp Co-op olive oil
- ½ tsp ground cumin
- ¼ tsp each mild chilli powder and smoked paprika
- 1 ripe avocado
- Juice of 1 lime, plus extra wedges to serve
- 2 tbsp Co-op sour cream
- 250g pack Co-op microwave wholegrain rice
- 100g pack Co-op chorizo and red wine tapas
- ½ x 400g can Co-op red kidney beans, drained and rinsed
- ¼ x 25g pack Co-op coriander, leaves only, chopped
- 25g Co-op lightly salted tortilla chips
- 30g Co-op Greek Feta cheese, crumbled
Method
- Preheat the oven to 200°C/fan 180°C/Gas 6
- Toss the sweet potato wedges with the olive oil and spices in a baking tray, then bake for 25-30 mins, until golden and crisp
- Make a dressing: blitz the avocado, lime juice and sour cream in a blender, then season
- Heat the rice and chorizo tapas according to the pack instructions, then combine the kidney beans with half the coriander
- Spoon the rice into serving bowls and top with the sweet potato, chorizo tapas, kidney beans, tortilla chips and Feta cheese
- Drizzle with the avocado dressing and garnish with the remaining coriander, then serve the taco bowl with the lime wedges
