Potato and Avocado Bowl À La Ela
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 3 potato (s)
- 1 avocado (s)
- 1 large tomato (s)
- 3 mushrooms
- 1 spring onion (s)
- 4 prawns or prawns, frozen
- 2 tablespoon mayonnaise
- 1 splash lemon juice or lime
- 1 teaspoon sriracha sauce
- 2 teaspoons paprika powder
- Garlic powder
- salt and pepper
- 3 tablespoon olive oil
- some chili powder
Print Recipe
Pin Recipe Instructions
- Cook the potatoes in salted water until cooked through. (Or use leftovers that have already been cooked.) When these have cooled down, dice and place on a baking sheet. Cut the mushrooms into slices and place them on the baking sheet next to the potatoes. Drizzle everything with two tablespoons of oil and a pinch of garlic. Leave in the oven at 200 degrees for about 20 minutes until the potatoes are crispy.
- Thaw the prawns and fry them with a tablespoon of olive oil and some chilli. Season with salt and pepper.
- In the meantime, dice the tomato and avocado and season with salt and pepper. Chop the spring onions and add to the tomato and avocado mixture.
- Mix mayonnaise, sriracha sauce, paprika powder, salt, pepper and a few squirts of lemon juice into a sauce.
- As soon as the potatoes and mushrooms are ready, serve them with the remaining ingredients in a small bowl. Drizzle with the sauce.
- The bowl certainly tastes very good in all possible variations: vegetarian or with meat and other vegetables.
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