eCook Meal
Mexican Potato & Corn Bowl
with black beans, sun-dried tomatoes & sour cream
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.
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R174.18
for 4 servings · R43.55 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Lemon Juice needs 60 mlLemon Juice 500 ml 500 ml at R29.99 · 12% of packR3.60
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Sun-dried Tomatoes needs 120 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R49.99 · 8% of packR4.00
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Almonds needs 40 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 4% of packR9.28
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Chilli. needs 1Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Sour Cream needs 160 mlSour Cream 250 ml 250 ml at R38.99 · 64% of packR24.95
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Potatoes needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
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Corn needs 200 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 48% of packR11.56
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Cucumber needs 400 gMini Cucumbers 350 g 350 g at R31.99 · 1.14× packR36.56
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Black Beans needs 480 gBlack Beans 500 g 500 g at R57.99 · 96% of packR55.67
Not in the Woolies basket — source these elsewhere:
- NOMU Mexican Spice Blend
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Sour Cream, Tomato
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?
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! 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. 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. 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). 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. 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.
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, Sour Cream, Tomato
How many calories does Mexican Potato & Corn Bowl have?
596 calories
How much fat content does Mexican Potato & Corn Bowl have?
grams