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Burrito Bowl with baby potatoes
A colourful and tasty, well-filled bowl. With a Mexican marinade.
Main course
4
4 people
30 minutes
Ingredients:
- 450 g CêlaVíta mini potatoes
- 300 g corn
- 250 g cherry tomatoes
- 200 g black beans
- 2 bell peppers, in different colours
- 2 avocados
- 1 red onion
- 1 lime
- 15 g coriander, chopped
For the Mexican marinade
- 2 tsp paprika powder
- 1 tsp tomato puree
- 1 tsp cayenne pepper
- 1 tsp coriander powder
- 1 tsp garlic powder
- olive oil
- salt and pepper
Preparation
Step 1:
Mix the tomato puree, paprika, cayenne pepper, coriander powder and garlic powder with 1 tbsp olive oil. Season with salt and pepper if necessary. Marinate the potatoes in this mixture for about 5 minutes. Meanwhile, cut the pepper into thin strips.
Step 2:
Stir-fry the potatoes in a frying pan over high heat. Do this for about 5 minutes until the potatoes start to get colour. Now also add the pepper to the pan and fry for about 10 more minutes on medium-high heat.
Step 3:
Meanwhile, finely chop the onion and halve the cherry tomatoes. Drain the corn and black beans and add them to the onion and cherry tomatoes in a bowl.
Step 4:
Mash the avocados with a fork, chop some of the coriander and squeeze the juice of 1 lime. Mix this in a bowl.
Step 5:
Serve the potatoes with the mashed avocados and the bean-vegetable mixture. Garnish with the remaining coriander.
