Mexican Salmon, Bean & Roasted Sweet Potato Bowl
with Guac, Charred Corn Salsa & Sour Cream
- Milk
- Fish
- May contain traces of allergens
- Almond
- Cashew
- Eggs
- Macadamia
- Milk
- Walnut
- Crustaceans
- Molluscs
They say to eat the rainbow, so we've created this colourful bowl of beans, salmon, roasted sweet potatoes, lemony guac and moreish toppings for a wholesome meal everyone will love!
Ingredients
1
Avocado
1 tin
Sweetcorn
1 packet
Enchilada Sauce
(May be present: Almond, Cashew, Eggs, Macadamia, Milk, Walnut.)
1 packet
Fetta Cubes
(Contains: Milk)
1
Lemon
1 packet
Light Sour Cream
(Contains: Milk)
1 sachet
Mexican Fiesta Spice Blend
1 sachet
Nan's Special Seasoning
1 packet
Red Kidney Beans
2
Sweet Potato
1
Tomato
1 packet
Coriander
280 g
Salmon
(Contains: Fish May be present: Crustaceans, Molluscs.)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into bite-sized chunks. • Place sweet potato on a lined oven tray. Drizzle with olive oil and season with Nan's special seasoning, salt and pepper. Toss to coat. • Roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the sweet potato between two trays.
• Drain sweetcorn. • Drain and rinse half the red kidney beans. • Slice lemon into wedges.
• Scoop out avocado flesh into a medium bowl, then roughly mash. Add a good squeeze of lemon juice and a drizzle of olive oil. Stir until smooth and well combined. Season to taste. Set aside. • Finely chop tomato, then transfer to a second medium bowl.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Pat salmon dry with paper towel and season both sides.
• When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate. • Return frying pan to high heat with a drizzle of olive oil. Cook corn kernels, tossing, until charred, 4-5 minutes. • Transfer corn to the bowl with the tomato. Add a squeeze of lemon juice. Season, then toss to combine. TIP: Cover the pan with a lid or foil if the kernels are popping out.
• SPICY! You may find the spice blend hot. Add less if you're sensitive to heat. Return pan to a medium heat with a drizzle of olive oil. Cook red kidney beans and Mexican Fiesta spice blend (see ingredients), stirring, until coated and fragrant, 1-2 minutes. • Add enchilada sauce, a splash of water and the brown sugar. Simmer until heated through, 2 minutes. Season to taste. TIP: Patting the skin dry helps it crisp up in the pan!
• Divide Mexican salmon, beans and roasted sweet potato between bowls. • Top with guac, light sour cream and charred corn salsa. • Crumble over fetta cubes. Serve with any remaining lemon wedges. Enjoy!
