Mexican Rice Bowl with Sweet Potatoes and Avocado

Preparation

• 1
  Preheat the oven to 220 °C. Line a baking sheet with baking paper.
• 2
  Wash the sweet potatoes and cut them into approx. 2 cm cubes. Place the cubes on the baking sheet, drizzle with 1 tbsp oil, season with a pinch of salt and pepper, and mix well. Bake in the preheated oven at 210–220 °C for 25–30 minutes.
• 3
  Meanwhile, rinse the jasmine rice, place it in a pot, add 300 ml water, and bring to a boil. Once the water boils, reduce the heat, put on the lid, and let the rice simmer for 12–15 minutes. Then remove from the heat and let it rest for another 10 minutes with the lid closed.
• 4
  For the dressing, put the Balkan cheese, 70 g of the cucumber, and the parsley into a blender and finely puree. Season with lemon juice and a pinch of salt and pepper each, and chill until serving.
• 5
  Rinse and drain the kidney beans. Blanch the frozen corn with boiling water and set aside. Quarter the cherry tomatoes and cut the remaining 150 g cucumber into small cubes.
• 6
  Once the rice is ready, stir in the kidney beans. Halve the avocado, remove the pit, peel, and cut into fine strips.
• 7
  Divide the rice and bean mixture among 3 bowls. Arrange the roasted sweet potatoes, corn, tomatoes, and cucumber cubes on top. Drizzle with the dressing, place the avocado slices on top, and serve.

Tip

• 1
  Each portion can be garnished with fresh basil. Alternatively, all ingredients can be wrapped in a tortilla and served as a burrito – ideal for on the go or as a lunch in the office.