Mexican Bowl

November 4, 2019

• 4 people
• 15 minutes
• 10 minutes
• Helkia
• Salad

Ingredients

• 800 g frozen (sweet)potato cubes
• 2.5 avocados
• 7 tbsp olive oil
• 1 tbsp Cajun spices
• 15 g fresh koriander
• 4 medium eggs
• 300g corn
• 400g black beans
• 100g tomatoes
• 2 cups spinach
• 1 lime
• 15 g cilantro
• 1 tbsp apple cider vinegar
• 2 tbsp water
• 100 mL cup greek yoghurt

Directions

1. Put 4 tbsp oil in a pan and cook the potato cubes on medium, dusting them with a layer of cajun spices. Turn them regularly to prevent burning, and place in bowl when done.
2. Slice the avocados, 1/2 of each avocado will be used per portion. Slices or chunks, whatever is preferrable, people will usually stir to mix the bowl afterwards so consider cubing the avo if it isn’t ripe enough. Place in bowl
3. Cut the spinach into smaller strips and place in bowl.
4. Finely chop the koriander and mix with the corn and black beans in a strainer. Rinse them and mix them together. Place in bowl
5. Chop tomatoes and distribute evenly into bowls.
6. Cook the eggs over easy and place atop each bowl
7. Dressing: Mix Griekse yoghurt, lime, apple cider vinegar, cilantro and blend thoroughly. Add salt to taste.

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Description

Based off of a superlekker Appie recipe