To say we’ve been on a bit of a Mexican food kick lately, would be an extreme understatement (to say that one week, we ate Mexican 6 nights would not be a lie). We discovered an amazing, amazing taqueria (that does ‘Mission’ style Mexican food – apparently it originates in San Francisco?). It’s only five minutes down the road from our place, inexpensive ($9 gets you two tacos, $11 the most enormous burrito I’ve ever seen), and so, so good.
What I really appreciate, and gets me really excited to start exploring Mexican cuisine, is just how allergy and intolerance friendly it is. Most meals are gluten free (excluding the burrito, which traditionally uses a wheat-flour tortilla), the vegetarian option is just as exciting as traditional meat, you can easily go vegan, and it’s fresh, filling, and delicious. After a long time feeling like I couldn’t eat out anywhere because of my dietary needs, I can’t tell you how amazing and exciting it is to have an option that I want to eat, AND that’s pretty much as good for you as anything I could make at home.
An aside: familiar readers (and friends, and family) will know that I used to harbor an extreme aversion to coriander (cilantro) – sometimes I wouldn’t even be able to finish a meal because there was coriander in it! Well, I have some news – I am completely and totally converted to the coriander-lovin’ family! I can’t get enough. The little hints of it in the tacos, nachos, salads, and salsas I’ve been eating recently have nudged me little by little into the coriander zone.
So, this recipe is an homage to my new love, coriander. I woke up last Saturday wanting something a bit more special for breakfast, and I already had homemade guacamole in the fridge, so bam!, this happened. Even though I made it for breakfast, it could easily be lunch, or dinner. I think it would be good topped with a poached egg, or a few black beans scattered in there, or chopped fresh tomato (or sour cream, or cheese, or…you get the idea). I can’t call it traditional Mexican, but it’s certainly Mexican-inspired. Enjoy!
Mexican-Inspired Skillet Sweet Potato
- 2 medium sweet potatoes, skin on, diced into 1-inch cubes
- 2 garlic cloves, chopped
- 1 tablespoon coconut oil or olive oil
- 1 pinch whole cumin seeds
- 1/2 tsp sweet paprika
- 1/2 tsp smoked paprika
- 1 spring onion/scallion, finely sliced
- 1 small handful coriander, chopped
- 2 handfuls rocket
- 2 generous spoonfuls of homemade guacamole (recipe below)
- Sea salt
- Hot sauce (to serve)
- In a large frying pan, over medium heat, heat the oil.
- Once hot, fry cumin seeds for a minute or two, until fragrant. Add garlic and sweet potato, and a small pinch of salt, frying gently for another 2 minutes.
- Add a dash of water to the pan, cover, reduce heat to medium-low, and cook sweet potatoes, stirring occasionally, for 10-15 minutes, until cooked through.
- Once cooked, turn heat up to high, and remove lid. Add both paprikas, mixing thoroughly to coat the sweet potato. Continue to cook for 5-7 minutes, stirring occasionally, to get all the edges crispy, and develop some nice browning.
- Place a handful of rocket in the bottom of each bowl. Divide the sweet potato between the bowls. Top with guacamole, coriander and scallions.
- Serve with hot sauce. Enjoy!
Makes a lot!
- 2 ripe avocados
- juice of 1 lime
- 2 tbsp chopped coriander
- sea salt
- Cut avocados in half, remove pit, and scoop out into a bowl.
- Mash avocados with a fork (you don’t want a smooth puree here, a bit of texture is what you’re aiming for).
- Mash in lime, coriander and salt.
- Serve immediately, or cover and refrigerate until needed. Will keep for a few days in the fridge.