1. Get sweet potatoes in oven
  2. grate cheese (if not yet grated)
  3. Prepare Mexican avocado salsa
  4. Grill corn
  5. Assemble and eat!
Mexican cheesy sweet potato bowls
This dish is surprisingly filling, I figured 2 sweet potatoes per person, but if you are serving a lot of other things then figure 1/2 a sweet potato per person. Serve with grilled corn, rice, or a fresh salad.
Cuisine: Vegetarian
Special Diet: Gluten Free, Soy Free, Sugar Free
Servings: people USA imperial/metric conversion:
Print Recipe
  1. Preheat oven to 450°F. Prepare a baking dish with parchment paper.
  2. Wrap the sweet potatoes like a present, so they are completely closed in by the tinfoil and place them on the parchment paper and in the oven for 1 hour. (This can be done up to 4 days ahead)
  3. In a serving bowl add the rest of the ingredients, except the cheese. Mix well.
  4. Remove the sweet potatoes from the oven and use a spoon to completely open them. Add cheese inside and bake for 5 more minutes.
  5. Top with the Mexican avocado salsa!
Notes & Tips:

You can bake the sweet potatoes up to 4 days in advance and then just top them with cheese and bake them for 5 minutes when you are ready to eat them!

Fire grilled corn on the cob
If you don’t have a grill or BBQ and want to ensure that your corn is soft and buttery, this is a fun and quick way to do it on your stove top!
Course: Side Dish
Cuisine: Vegan, Vegetarian
Servings: people USA imperial/metric conversion:
Print Recipe
  1. Remove the husks and silk from the corn,
  2. Prepare tinfoil for each piece, and drizzle evenly with tinfoil and salt.
  3. Close the tinfoil and place on open flame for 10 minutes, turning often.

Have a question about these recipes? Need a substitution for an ingredient? Chef Zissie is here to answer!

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Leftover tips for tomorrow’s lunch:

Remove the corn from the cob and add it the salsa. Make yourself extra sweet potatoes and cheese and have them hot the next day with a toasted corn salsa on top!

What else is for dinner this week?