A salad like no other! Roasted sweet 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 Sweet Potato & Corn Bowl
Mexican Sweet 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
- Corn
- Cucumber
- Fresh Chilli
- Fresh Chillies
- Green Leaves
- Lemon Juice
- NOMU Mexican Spice Blend
- Sour Cream
- Sun-Dried Tomatoes
- Sweet Potato Chunks
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
GOLDEN SWEET POTATOES
Preheat the oven to 200°C. Spread the sweet 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 sweet 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 sweet potato & corn salad. Drizzle over the loosened sour cream and scatter over the toasted almonds. Tuck in, Chef!
Sweet Potato Chunks - 250g
NOMU Mexican Spice Blend - 10ml
Almonds - 10g
Corn - 50g
Black Beans - 120g
Lemon Juice - 15ml
Green Leaves - 20g
Cucumber - 100g
Sun-dried Tomatoes - 30g
Fresh Chilli - 1
Sour Cream - 40ml
GOLDEN SWEET POTATOES
Preheat the oven to 200°C. Spread the sweet 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 sweet 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 sweet potato & corn salad. Drizzle over the loosened sour cream and scatter over the toasted almonds. Tuck in, Chef!
Sweet Potato Chunks - 500g
NOMU Mexican Spice Blend - 20ml
Almonds - 20g
Corn - 100g
Black Beans - 240g
Lemon Juice - 30ml
Green Leaves - 40g
Cucumber - 200g
Sun-dried Tomatoes - 60g
Fresh Chilli - 1
Sour Cream - 80ml
GOLDEN SWEET POTATOES
Preheat the oven to 200°C. Spread the sweet 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 sweet 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 sweet potato & corn salad. Drizzle over the loosened sour cream and scatter over the toasted almonds. Tuck in, Chef!
Sweet Potato Chunks - 750g
NOMU Mexican Spice Blend - 30ml
Almonds - 30g
Corn - 150g
Black Beans - 360g
Lemon Juice - 45ml
Green Leaves - 60g
Cucumber - 300g
Sun-dried Tomatoes - 90g
Fresh Chillies - 2
Sour Cream - 125ml
GOLDEN SWEET POTATOES
Preheat the oven to 200°C. Spread the sweet 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 sweet 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 sweet potato & corn salad. Drizzle over the loosened sour cream and scatter over the toasted almonds. Tuck in, Chef!
Sweet Potato Chunks - 1kg
NOMU Mexican Spice Blend - 40ml
Almonds - 40g
Corn - 200g
Black Beans - 480g
Lemon Juice - 60ml
Green Leaves - 80g
Cucumber - 400g
Sun-dried Tomatoes - 120g
Fresh Chillies - 2
Sour Cream - 160ml
Woolies Products in this dish
