Hey Taste-Explorers,

today’s recipe is a Buddha Bowl with a Mexican twist. Its main ingredients are spiced rice, as well as our topic of the week avocado.

What you need (2 servings)

1 cup of rice

125g corn

250g sweet potato

1 tomato

1 avocado

1 clove of garlic

½ jalapeno

1 lime

½ tsp smoked paprika powder

1 teaspoon paprika powder

Salt

herb salt

Guacamole (recipe linked below)

 

How to:

In a pot or rice cooker, add the rice and water (according to packing instructions). Then add the diced tomato, juice of half a lime, the crushed garlic clove and the chopped jalapeno (with or without seeds as you prefer). Furthermore, add the smoked paprika powder, salt, and half a teaspoon of paprika powder to the rice.

While this mixture is cooking, peel the sweet potato and cut into 2cm thick cubes. Add salt to the cubes and season with half a tsp of paprika powder. Now place them on the steamer top of the rice cooker or cook them with a little oil in a pan or in the oven.

The avocado is cut into small cubes and season with the juice of the remaining half lime, as well as the herb salt.

When the rice is ready, mix in the corn and let it sit for a few minutes so that they have the same temperature. If the corn is uncooked, it must be added to the rice at the beginning of its cooking process. (Canned corn is already cooked)

Place all ingredients in a bowl and finished is a Mexican Buddha Bowl.

Tip: Depending on your preference, you can add a variety of vegetables or replace some of the rice.

 

Have a nice and tasty day,

Laura

 

 

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