Mexican Corn Bowl | Be Healthy Eat Whole

Mexican Corn Bowl

Name: Mexican Corn Bowl
Prep time: 30 min
Cook time: 40 min
Total time: 30 min
Yield: 2
Ingredients: 2 large, sweet potatoes, diced; 400 grams (4 cups) arugula and spinach or greens of your choice; 640 grams (4 cups) cooked freekeh, or grains of your choice such as brown rice or barley; 2 avocados sliced; Sauce:; 1 tsp sunflower oil; 1 large onion, chopped; 4 cloves garlic, minced; 500 grams vegetable broth; 480 grams (3 cups) corn; 400 grams (2 cups) cherry tomatoes, chopped; 1 jalapeno, seeded and chopped; 30 grams (2 tbsp) fresh cilantro, chopped; 1 tsp onion powder; 1 tsp paprika; 1 tsp dried oregano; ½ tsp sea salt

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

tsp paprika

tbsp spinach

jalapeno

cup corn

garlic

tsp onion powder

onion

tsp sunflower oil

cup brown rice

tsp dried oregano

tbsp cilantro

tsp coarse sea salt

cup cherry tomato

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.

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