Mexican cheesy sweet potato bowls
Surprisingly filling Mexican cheesy sweet potato bowls, perfect for brunch or weekday dinners. Serve with grilled corn or salad. Gluten-free, soy-free, sugar-free.
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Cooking tools:
- Oven
- Aluminum foil
- Parchment paper
- Baking sheet
Ingredients
- 8 sweet potatoes
- 2 1/2 cups cheddar cheese (grated)
- 4 avocados (sliced)
- 2 purple onions (thinly sliced)
- 1 green spicy pepper (thinly sliced, seeds removed for less heat)
- 3 limes (juiced)
- 1/2 teaspoon salt (pink Himalayan)
- 3 tablespoons extra virgin olive oil
- 1/2 cup fresh cilantro (chopped)
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