Mexican Rice Bowl

INSTRUCTIONS

• 1
  First, preheat the oven to 220 °C, prepare a baking sheet and line it with parchment paper.
• 2
  Wash the sweet potatoes and cut them into cubes (approx. 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 into 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 refrigerator for now.
• 5
  Once the rice is cooked, remove it from the heat and let it rest for another 10 minutes in the pot with the lid on. Meanwhile, rinse the canned beans under running water. Next, 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 (approx. 0.5 cm × 0.5 cm).
• 6
  Once the rice is ready in the pot, add the rinsed beans, mix, and set aside. Then, peel the avocado, remove the pit, and slice it thinly.
• 7
  Once the sweet potatoes are baked, prepare 3 bowls and divide all ingredients except the avocado among them. Drizzle each serving with dressing, top with avocado slices, and serve.

TIP

• 1
  You can garnish each serving with fresh basil. Instead of serving in a bowl, you can also wrap all ingredients in a tortilla, roll it like a burrito, wrap it in aluminum foil, and take it with you as lunch for travel or work.