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
Mexican Potato & Corn Bowl
with black beans, sun-dried tomatoes & sour cream
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Mexican Potato & Corn Bowl?
The preparation time for Mexican Potato & Corn Bowl with black beans, sun-dried tomatoes & sour cream is between 25 and 40 minutes.
What is the total time required to make Mexican Potato & Corn Bowl with black beans, sun-dried tomatoes & sour cream?
The total time required to make Mexican Potato & Corn Bowl with black beans, sun-dried tomatoes & sour cream is between 40 and 55 minutes.
How many servings does Mexican Potato & Corn Bowl provide?
4 servings
What are the main ingredients in Mexican Potato & Corn Bowl?
Almonds, Black Beans, Chilli, Corn, Cucumber, Green Leaves, Lemon Juice, NOMU Mexican Spice Blend, Potato, Potatoes, Sour Cream, Sun-Dried Tomatoes
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?
Almonds, Black Beans, Chilli, Corn, Cucumber, Green Leaves, Lemon Juice, NOMU Mexican Spice Blend, Potato, Potatoes, Sour Cream, Sun-Dried Tomatoes
How many calories does Mexican Potato & Corn Bowl have?
596 calories
How much fat content does Mexican Potato & Corn Bowl have?
grams
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