Mexican Rice Bowl

INSTRUCTIONS

• 1
  First, preheat the oven to 220°C, prepare a baking sheet, and line it with baking paper.
• 2
  Wash the sweet potatoes and cut them into cubes (about 2 cm × 2 cm). Place the sweet potato cubes on the prepared baking sheet, drizzle with 1 tablespoon of oil, season with salt and pepper, and mix. Place the prepared sweet potatoes in the preheated oven and bake for 25–30 minutes at 210–220°C.
• 3
  Meanwhile, cook the rice: Rinse it, place it in a medium-sized pot, pour in 300 ml of water, and bring to a boil over high heat. Once the water starts boiling, reduce the heat to low, cover the pot with a lid, and cook the rice for 12–15 minutes.
• 4
  While the rice is cooking, prepare the dressing: Prepare a blender, add the Balkan cheese, cucumber, and parsley, blend, season with lemon juice, salt, and pepper, and set aside in the fridge.
• 5
  Once the rice is cooked, remove it from the heat and let it sit for another 10 minutes in the pot with the lid on. Meanwhile, rinse the canned beans under running water. Also, bring a sufficient amount of water to a boil in a kettle, blanch the frozen corn with the boiling water, and set it aside. Then, cut the cherry tomatoes into quarters and the cucumber into smaller cubes (about 0.5 cm × 0.5 cm).
• 6
  Once the rice is done, add the rinsed beans, mix, and set aside. Then peel the avocado, remove the pit, and cut it into thin slices.
• 7
  Once the sweet potatoes are baked, prepare 3 bowls and divide all the ingredients into them except for the avocado. Pour the dressing over each portion, top with avocado slices, and serve.

TIP

• 1
  You can garnish each portion with fresh basil. Instead of serving in a bowl, you can also wrap all the ingredients in a tortilla, roll it up like a burrito, wrap it in foil, and take it with you as a lunch on the go or to work.