Mexican Kumara & Feta Bowl
with Chunky Guac & Corn Salsa
Get ready to be bowled over by this bright, bold and saucy combination of flavours. With roasted veg, a charred corn salsa, chunky smashed avocado and topped off with an oozy egg, this is a colourful taste of Mexico in an easy-to-eat, but hard-to-put down package!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2 unit
Kumara
1 unit
capsicum
1 sachet
Mexican Fiesta spice blend
1 unit
corn
(May be present Milk, Soy, Sesame. )
1 unit
tomato
1 unit
avocado
1 bunch
coriander
1 unit
lime
1 clove
garlic
1 pinch
chilli flakes
¼ block
feta cheese
(Contains Milk; May be present Tree Nuts. )
Not included in your delivery
olive oil
2 unit
eggs
(Contains Egg; )
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the kumara (unpeeled) into 1cm cubes. Cut the red capsicum into 1cm strips. Place the kumara and red capsicum on an oven tray lined with baking paper. Drizzle with olive oil, sprinkle with the Mexican Fiesta spice blend and season with salt and pepper. Toss to coat, then roast for 20-25 minutes, or until tender. SPICY! You may find the spice blend hot! Feel free to add less, depending on your taste.
While the veggies are roasting, slice the corn kernels off the cob. TIP: Do this in a large bowl to stop the kernels from flying everywhere. Finely chop the tomato. Cut the avocado into 1cm cubes. Finely chop the coriander (reserve a few leaves for garnish!). Finely chop the garlic (or use a garlic press).
In a medium bowl, combine the avocado, a pinch of garlic, 1/2 the coriander and a squeeze of lime juice. Mash lightly with a fork or potato masher. Season to taste with salt and pepper and mix well. Taste and add more lime juice and garlic if you like.
Heat a medium frying pan over a high heat. Add the corn kernels and cook, tossing occasionally for 4-5 minutes, or until golden and lightly charred. TIP: Cover the pan with a lid or foil if the kernels are popping out! Transfer to a medium bowl. Add the tomato, remaining chopped coriander, a squeeze of lime juice and a drizzle of olive oil. Season with salt and pepper and mix well.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Crack the eggs into the pan, sprinkle with a pinch of chilli flakes (if using) and cook for 3-4 minutes, or until the yolk is just firm. Remove from the heat.
Divide the Mexican veg, chunky guac and tomato and corn salsa between bowls. Crumble over the feta (see ingredients list), top with the chilli fried eggs and sprinkle with the reserved coriander leaves.