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Sweet potato and chorizo taco bowl

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

  • Feeds 2 Feeds 2
  • Ready in 35 minutes

Each serving contains

  • Energy
    3750kj 898kcal
  • Fat
    High 68%
  • Saturates
    High 72%
  • Sugar
    Low 12%
  • Salt
    High 34%

% of adult’s reference intake | Carbohydrates per serving : 86g


  • 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


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. 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
  3. Make a dressing: blitz the avocado, lime juice and sour cream in a blender, then season
  4. Heat the rice and chorizo tapas according to the pack instructions, then combine the kidney beans with half the coriander
  5. Spoon the rice into serving bowls and top with the sweet potato, chorizo tapas, kidney beans, tortilla chips and Feta cheese
  6. Drizzle with the avocado dressing and garnish with the remaining coriander, then serve the taco bowl with the lime wedges

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