Filter
Reset
Sort ByRelevance
AMC
Tex-mexal salad with oven-roasted sweet potato
Sweet potato salad with paprika powder from the oven with black beans, corn, onion, tomato and avocado.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200 ° C.
-
Cut the potatoes with skin into pieces of 3 cm. Mix with the paprika, oil, pepper and salt.
-
Spread over a baking sheet covered with parchment paper. Fry the potato in the middle of the oven for about 25 minutes until golden brown and done.
-
Meanwhile, put the beans and corn together in a colander, rinse under cold running water and let drain.
-
Chop the onion and mix through the beans and corn.
-
Cut the tomatoes into pieces. Put tomaten of the tomatoes in the high cup of the hand blender. Add the tabasco and puree to a salsa.
-
Cut the avocado half in half. Remove the kernel and scoop out the flesh with a spoon from the peel. Cut the flesh into large pieces of 1½ cm.
-
Take the potatoes out of the oven.
-
Divide the potatoes, the rest of the tomatoes, avocado and the bean mixture over the bowls and serve with the salsa. Yummy! .
-
20 minLunchradicchio, red lettuce, chicory, Red onion, fresh dill, smoked trout fillet, Dutch shrimp, sharp mustard, White wine vinegar, mild olive oil, whipped cream, sour cream,salad with smoked trout and Dutch shrimp -
70 minLunchorange, big elstar, Whole grain bread, brown almonds, cinnamon, dark brown sugar, egg, Greek yoghurt, raisins, sunflower oil,apple muffins with orange -
25 minLunchbeef burger, parma ham, oil, ciabatta bread, green pesto, tomato, arugula, Mozzarella,parmaburger -
25 minLunchmultigrain floor bread, bacon, Red onion, ready-to-eat avocado, tastytom vine tomatoes, Yildriz Spanish allioli, butter lettuce, wafer-thin smoked chicken,blt sandwich with allioli
Nutrition
540Calories
Sodium10% DV240mg
Fat43% DV28g
Protein22% DV11g
Carbs18% DV54g
Fiber64% DV16g
Loved it