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Mexican bowls with potatoes and guacamole

Mexican bowls with potatoes and guacamole

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Mexican bowls with potatoes and guacamole

Foodblogger Laura from Laura Supervood made tasty Mexican bowls with our Pablo's Potato and Holy Guacamole. We like to share the recipe with you.





Preparation time: 25 minutes


 


Ingredients (for two persons)


300 grams of baby potatoes with skin


1 tablespoon of olive oil


1 tablespoon of Pablo's Potato seasoning


4 Roma tomatoes


0.5 large red onion


1 clove of garlic


1 jalapeno pepper


4 sprigs of coriander


1 tablespoon of lime juice


100 grams of corn


100 grams of black beans


0.5 tablespoon of olive oil


Pinch of chili powder


0.5 teaspoon smoked paprika powder


1 avocado


1 tablespoon of lime juice


1 tablespoon of Holy Guacamole


2 heads of baby Romaine lettuce


2 tablespoons of Greek yogurt


 


Preparation method



1. Preheat the oven to 175 degrees.



2. Wash the potatoes well with cold water and dry with kitchen paper. Halve the potatoes and mix them in a bowl with the olive oil and Pablo's Potato



3. Cover a baking tray with baking paper and spread the potatoes over it. Roast these in the oven for 30 minutes.


4. Meanwhile, make the tomato salsa. Cut the Roma tomatoes into quarters and remove the seeds. Cut the tomatoes into cubes. Chop the onion, squeeze the garlic clove. Cut the jalapeno pepper in half lengthwise and remove the seeds. Cut the pepper into cubes and chop the coriander. Put everything in a bowl, mix with the lime juice and season with salt and pepper.


5. In a colander, rinse the corn and black beans with cold water and drain well. Heat half a tablespoon of olive oil in a frying pan. Add the corn and black beans along with the chili and paprika and fry over medium heat for four minutes.


6. Then mash the avocado with a fork, mix with a tablespoon of lime juice and the Holy Guacamole spices.


7. Remove the lettuce leaves from the baby Romaine heads and rinse them under the tap, dry and cut into strips.


8. Divide the lettuce over two bowls, then place the roasted potatoes on top along with the corn and black beans, tomato salsa and guacamole. Top the bowls with a tablespoon of Greek yogurt and some extra coriander and Holy Guacamole spices.

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