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Mexican baby potato salad bowl
Mexican baby potato salad bowl
622kcal Per person
18g Protein
68g Carbs
31g Fat
19g Fiber
Ingredients
- ½ pound baby potatoes (227 g)
- 1 tablespoon olive oil (15 ml)
- 1 teaspoon paprika (ground spice) (2 g)
- 1 bell pepper
- 2 ounces corn (56 g)
- 3 ounces kidney beans (84 g)
- ½ avocado
- 1 handful mixed salad (30 g)
Preparing this recipe
- Preheat the oven to 390°F (200°C).
- Halve the baby potatoes and mix them in a bowl with the oil, paprika powder and some salt and pepper. Place the baby potatoes on a baking tray lined with parchment paper and put them in the oven. Bake the baby potatoes for 17 minutes until golden brown and crispy.
- Dice the bell pepper. Rinse the corn and kidney beans in a colander with cold water and let drain. Slice the avocado.
- Spread the lettuce in a bowl. Top with the bell pepper, corn, kidney beans and avocado. Finish the bowl with the baby potatoes and serve.
Requisites:
- Baking tray with parchment paper
Tip van FitChef
Serve this Mexican baby potato salad bowl with some fresh slices of jalapeño for a bit of kick.
