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Dmitry Frenkel
Mexican bowl with avocado dressing
Mexican bowl filled with sweet potato, avocado, black beans, red cabbage and a fried egg.
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Ingredients
Directions
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Heat the oil in a skillet or large frying pan and fry the potato cubes, cajun spices and salt in 15 min. On medium heat until golden brown and done.
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Change regularly.
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Meanwhile cut the avocados halfway through, remove the kernel and scoop out the peel with a spoon. Slice the coriander.
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Put half of the avocado with half the coriander, oil, vinegar and water in a high beaker and puree with the hand blender until smooth.
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Season with pepper and salt. Cut the other half of the avocado in slices lengthwise.
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In the meantime, heat the oil in a frying pan with non-stick coating and fry the eggs.
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Meanwhile, let the corn and beans drain in a colander. Rinse under cold running water and mix the corn, beans and the rest of the coriander together.
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Divide the sweet potato cubes, red cabbage, avocado, corn and black beans into components over deep plates.
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Divide the fried eggs over it and serve the avocado dressing.
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Nutrition
845Calories
Sodium13% DV320mg
Fat75% DV49g
Protein42% DV21g
Carbs23% DV69g
Fiber84% DV21g
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