Spicy Sweet Potato Bowl

Nutrition · per serving

Steps

1. 1

   Bring the basmati rice, water, and salt to a boil in a saucepan. Cover and cook over low heat for about 12 minutes, until the water has been absorbed, then let stand for 5 minutes.

   150 g basmati rice300 ml water1/2 tsp salt
2. 2

   While the rice is cooking, thoroughly combine the sweet potatoes with the olive oil, harissa, cumin, smoked paprika, and salt.

   400 g, peeled and diced sweet potatoes1 tbsp olive oil1 tbsp harissa1/2 tsp ground cumin1/2 tsp smoked paprika1/4 tsp salt
3. 3

   Fry the seasoned sweet potato cubes in a large nonstick skillet over medium-high heat for 10 to 12 minutes, turning them regularly. They are ready when browned on the outside and tender inside.

   400 g, peeled and diced sweet potatoes
4. 4

   Combine the black beans, corn, and red onion with the olive oil, lime juice, garlic, and salt. Set aside briefly to allow the flavors to meld.

   240 g drained weight black beans, rinsed150 g corn, drained1/2 small red onion, finely diced1 tbsp olive oil1/2 lime, juice1 small garlic clove, finely grated garlic1/4 tsp salt
5. 5

   Whisk the tahini, lime juice, water, garlic, and salt into a smooth dressing. If it is too thick, gradually whisk in more water, one teaspoon at a time.

   2 tbsp tahini1 lime, juice2 tbsp water1 small garlic clove, finely grated garlic1/4 tsp salt
6. 6

   Dice the avocado and roughly chop the cilantro. Fluff the rice with a fork and season with a little of the lime juice from the dressing.

   1 ripe avocado, diced15 g cilantro, roughly chopped
7. 7

   Divide the rice between two bowls and arrange the sweet potatoes and black bean-corn mixture on top. Add the avocado, drizzle with the lime tahini dressing, and sprinkle with cilantro. Serve immediately.

Origin & History

Bowl dishes featuring rice, beans, and corn are inspired by the colorful cuisines of Mexico. This modern version combines these Mexican staples with harissa and tahini for a spicy, Levantine-inspired twist.