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
Potato and Avocado Bowl À La Ela
Potato and Avocado Bowl À La Ela

Instructions

  1. 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.
  2. Thaw the prawns and fry them with a tablespoon of olive oil and some chilli. Season with salt and pepper.
  3. 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.
  4. Mix mayonnaise, sriracha sauce, paprika powder, salt, pepper and a few squirts of lemon juice into a sauce.
  5. As soon as the potatoes and mushrooms are ready, serve them with the remaining ingredients in a small bowl. Drizzle with the sauce.
  6. The bowl certainly tastes very good in all possible variations: vegetarian or with meat and other vegetables.

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