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.
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 minLunchroot, radishes, Red cabbage, grannysmith apple, buttermilk, White wine vinegar, anchovy fillet, parsley,low-fat salad with buttermilk anchovy dressing
30 minLunchfrozen puff pastry, red salmon, green asparagus, Red onion, egg, fresh basil,puff pastry tart with salmon
10 minLunchshawarma sandwiches, chorizo sausage, Bell Pepper Salad, rocket lettuce melange,spicy pita bread
15 minLunchBrussel sprout, olive oil, pine nuts, Hummus, yogurt, coriander, ras el hanout, White bread,sprouts sandwich with hummus and coriander