Mexican Corn Bowl
Serves 230 mins prep40 mins cook
Mexican Corn Bowl with Freekeh. This dish is a keeper, ticks all the nutrition boxes and is “oh so satisfying.”
0 servings
What you need
Instructions
Preheat oven to 350F. Line a baking sheet with parchment paper. Season the sweet potato with salt and black pepper and spread on baking sheet. Bake for about 20 minutes or fully cooked. Heat 1 tsp sunflower oil and sauté onions and garlic until brown. Add the cherry tomatoes, jalapeno, corn, and vegetable broth and cook for about 5-8 minutes. Add cilantro, paprika, onion powder, oregano, and sea salt. Simmer for another 5 minutes. Scoop ½ cup of freekeh or grain of your choice in the center of a bowl and add the greens around it. Add the sweet potatoes, sauce, and garnish with the sliced avocado.View original recipe