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A large white plate in the middle with colorful ingredients like black beans, corn, shredded cheese, bell pepper strips, lime, orange riced sweet potato. Small white bowl are scattered around with the same ingredients.

Mexican Sweet Potato "Rice" Bowl

Do you want a unique twist to Mexican Rice Bowl? I skipped classic rice and made some fajita spiced riced sweet potato. It is a perfect addition to fajita veggies, guacamole, black beans and tomato corn salsa, don’t you think? Let me show you how to make Sweet Potato “Rice”.
Course Main Course
Cuisine American, Dairy-free, Egg-free, Gluten-free, Nut-free, Soy-free, Tex-Mex, Vegan, Vegetarian
Keyword fajitas vegetables, fajitas veggies, guacamole, mexican rice bowl, sweet potato rice
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2 servings
Calories 581kcal


Sweet Potato "Rice"


  • 1 Avocado ripe
  • Onion (medium)
  • 1 Tbsp Freshly chopped cilantro
  • 1 tsp Lime juice
  • pinch Salt

Fajita Veggies

More Add-ins


Sweet Potato Rice

  • Wash and peel your sweet potatoes.
  • Use the grater of your food processor or a larger cheese grater to shred it. If it is too big for your chute, cut them in half or in quarters. Even if you seem to end up with long strips like grated cheese, don't worry it will break down to a more rice-like texture in the end.
  • Take a skillet or a frying pan and heat olive oil over medium heat. Add the shredded sweet potato and season it with fajitas spice mix (or another seasoning to your taste), salt, and black pepper.
  • Sautee. The sweet potato "rice" is tender and ready to be served after approx. 15 minutes. Although if you want a caramelized crispy coating you need to add an extra 10 minutes to your time.

Pan-fried Fajita Veggies

  • The EASIEST way to make fajita veggies is in a sheet pan. For detailed steps, top tips, video, and more guidance visit our Fajita Veggies post. However, if we need only 1-2 servings we usually make pan-fried veggies in 5 minutes.
  • Peel and slice onion ¼-inch (4-5 mm) wide. Wash and slice bell peppers also ¼-inch (4-5 mm) wide.
  • Pre-heat a frying pan on medium heat. Add olive oil.
  • Once the oil is hot enough add the onion and the bell pepper slices and sprinkle them with fajitas spice mix. Stir to combine and fry them for 5 minutes until they are tender.


  • Take a ripe avocado. Cut them in half and turn it with your hands around the seed. Spoon the soft avocado flesh into a small bowl. Mash it with your fork.
  • Peel and finely chop the red onion. Squeeze a bit of lime juice. Chop fresh cilantro leaves.
  • Add all chopped ingredients plus lime juice and salt to the mashed avocado and mix well.

Add more delicious ingredients

  • Serve some sweet potato rice, with guacamole, black beans, tomato-corn salsa, shredded cheese and a drizzle of sour cream.



Serving: 1serving | Calories: 581kcal | Carbohydrates: 78g | Protein: 14g | Fat: 25g | Saturated Fat: 6g | Sodium: 574mg | Potassium: 775mg | Fiber: 12g | Sugar: 8g | Vitamin A: 1359IU | Vitamin C: 55mg | Calcium: 121mg | Iron: 4mg