What are the main ingredients in Mexican Potato & Corn Bowl?

Oil (cooking, olive or coconut), Salt & Pepper, Water

What is the nutritional information of Mexican Potato & Corn Bowl?

Calories: 596, Carbs: 87 grams, Fat: grams, Protein: 20.9 grams, Sugar: 16.2 grams, Salt: 960 grams

How do I prepare Mexican Potato & Corn Bowl?

NUTTY ALMONDS: Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. CORN & BEANS: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Add the drained beans and the remaining NOMU spice blend. Fry until heated through, 1-2 minutes. Remove from the pan, season, and set aside. SOUR CREAM DRIZZLE: Place the sour cream in a small bowl and loosen with water in 5ml increments until drizzling consistency. Season and set aside. GOLDEN POTATOES: Preheat the oven to 200°C. Spread the potato pieces on a roasting tray. Coat in oil, ½ the NOMU spice blend, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). MEXICAN SALAD: In a salad bowl, combine the lemon juice with 30ml of olive oil and seasoning. Toss through the rinsed green leaves, the cucumber half-moons, the chopped sun-dried tomatoes, the sliced chilli (to taste), the charred corn & beans, and the roasted potato. GET BOWLED OVER!: Bowl up the Mexican potato & corn salad. Drizzle over the loosened sour cream and scatter over the toasted almonds. Tuck in, Chef!

What should be prepared from my kitchen to make Mexican Potato & Corn Bowl?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Mexican Potato & Corn Bowl

Name: Mexican Potato & Corn Bowl
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water

A salad like no other! Roasted potato is tossed with charred corn & beans, baby spinach, cucumber, sun-dried tomatoes, and sliced chilli, all drizzled with a zesty lemon & olive oil dressing. Topped with loosened sour cream & toasted almonds.

Mexican Potato & Corn Bowl

with black beans, sun-dried tomatoes & sour cream

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Almonds
Black Beans
Chilli
Corn
Cucumber
Green Leaves
Lemon Juice
NOMU Mexican Spice Blend
Potato
Potatoes
Sour Cream
Sun-Dried Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Serves 1

GOLDEN POTATOES
Preheat the oven to 200°C. Spread the potato pieces on a roasting tray. Coat in oil, ½ the NOMU spice blend, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
NUTTY ALMONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CORN & BEANS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Add the drained beans and the remaining NOMU spice blend. Fry until heated through, 1-2 minutes. Remove from the pan, season, and set aside.
MEXICAN SALAD
In a salad bowl, combine the lemon juice with 15ml of olive oil and seasoning. Toss through the rinsed green leaves, the cucumber half-moons, the chopped sun-dried tomatoes, the sliced chilli (to taste), the charred corn & beans, and the roasted potato.
SOUR CREAM DRIZZLE
Place the sour cream in a small bowl and loosen with water in 5ml increments until drizzling consistency. Season and set aside.
GET BOWLED OVER!
Bowl up the Mexican potato & corn salad. Drizzle over the loosened sour cream and scatter over the toasted almonds. Tuck in, Chef!

Potato - 200g
NOMU Mexican Spice Blend - 10ml
Almonds - 10g
Corn - 50g
Black Beans - 120g
Lemon Juice - 15ml
Green Leaves - 20g
Cucumber - 100g
Sun-dried Tomatoes - 30g
Chilli. - 1
Sour Cream - 40ml

Download the Recipe

Serves 2

GOLDEN POTATOES
Preheat the oven to 200°C. Spread the potato pieces on a roasting tray. Coat in oil, ½ the NOMU spice blend, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
NUTTY ALMONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CORN & BEANS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Add the drained beans and the remaining NOMU spice blend. Fry until heated through, 1-2 minutes. Remove from the pan, season, and set aside.
MEXICAN SALAD
In a salad bowl, combine the lemon juice with 30ml of olive oil and seasoning. Toss through the rinsed green leaves, the cucumber half-moons, the chopped sun-dried tomatoes, the sliced chilli (to taste), the charred corn & beans, and the roasted potato.
SOUR CREAM DRIZZLE
Place the sour cream in a small bowl and loosen with water in 5ml increments until drizzling consistency. Season and set aside.
GET BOWLED OVER!
Bowl up the Mexican potato & corn salad. Drizzle over the loosened sour cream and scatter over the toasted almonds. Tuck in, Chef!

Potatoes - 400g
NOMU Mexican Spice Blend - 20ml
Almonds - 20g
Corn - 100g
Black Beans - 240g
Lemon Juice - 30ml
Green Leaves - 40g
Cucumber - 200g
Sun-dried Tomatoes - 60g
Chilli. - 1
Sour Cream - 80ml

Download the Recipe

Serves 3

GOLDEN POTATOES
Preheat the oven to 200°C. Spread the potato pieces on a roasting tray. Coat in oil, ½ the NOMU spice blend, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
NUTTY ALMONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CORN & BEANS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Add the drained beans and the remaining NOMU spice blend. Fry until heated through, 1-2 minutes. Remove from the pan, season, and set aside.
MEXICAN SALAD
In a salad bowl, combine the lemon juice with 45ml of olive oil and seasoning. Toss through the rinsed green leaves, the cucumber half-moons, the chopped sun-dried tomatoes, the sliced chilli (to taste), the charred corn & beans, and the roasted potato.
SOUR CREAM DRIZZLE
Place the sour cream in a small bowl and loosen with water in 5ml increments until drizzling consistency. Season and set aside.
GET BOWLED OVER!
Bowl up the Mexican potato & corn salad. Drizzle over the loosened sour cream and scatter over the toasted almonds. Tuck in, Chef!

Potatoes - 600g
NOMU Mexican Spice Blend - 30ml
Almonds - 30g
Corn - 150g
Black Beans - 360g
Lemon Juice - 45ml
Green Leaves - 60g
Cucumber - 300g
Sun-dried Tomatoes - 90g
Chilli. - 1
Sour Cream - 125ml

Download the Recipe

Serves 4

GOLDEN POTATOES
Preheat the oven to 200°C. Spread the potato pieces on a roasting tray. Coat in oil, ½ the NOMU spice blend, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
NUTTY ALMONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CORN & BEANS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Add the drained beans and the remaining NOMU spice blend. Fry until heated through, 1-2 minutes. Remove from the pan, season, and set aside.
MEXICAN SALAD
In a salad bowl, combine the lemon juice with 60ml of olive oil and seasoning. Toss through the rinsed green leaves, the cucumber half-moons, the chopped sun-dried tomatoes, the sliced chilli (to taste), the charred corn & beans, and the roasted potato.
SOUR CREAM DRIZZLE
Place the sour cream in a small bowl and loosen with water in 5ml increments until drizzling consistency. Season and set aside.
GET BOWLED OVER!
Bowl up the Mexican potato & corn salad. Drizzle over the loosened sour cream and scatter over the toasted almonds. Tuck in, Chef!