Mexican-Style Steak & Roasted Sweet Potato Bowl
with avocado & tomato salsa- Selderij
- May contain traces of allergens
You may be surprised to learn that carrots weren’t always orange! Ancient carrots came in purple, yellow, red, and white. The orange variety was first cultivated in the Netherlands in the 17th century.
Ingredients
100 g
Steak strips
225 g
Sweet potato
½ piece
Carrot
1 piece
Tomato
½ piece
Avocado
1 piece
Garlic
½ sachet(s)
Mexican-style spices
5 g
Fresh coriander
(May be present: Selderij)
Not included in your delivery
½ tablespoon
[Plant-based] mayonnaise
½ tablespoon
Olive oil
½ teaspoon
White wine vinegar
1 teaspoon
Mustard
1 teaspoon
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 210°C.
- Take the steak strips out of the fridge and allow to reach room temperature.
- Peel or thoroughly wash the sweet potato and cut it into wedges. Slice the carrot into crescents.
- To a bowl, add the carrot, the sweet potato, half of the Mexican-style spices* and a pinch of salt. Drizzle lightly with olive oil, then toss well to coat.
*Take care, this ingredient is spicy! Use as preferred.
- Transfer the sweet potato and carrot to a parchment-lined baking sheet and roast in the oven for 10 - 15 minutes.
- Peel the garlic clove in the meantime.
- Add the garlic to the baking sheet and toss well.
- Return to the oven for a further 5 - 10 minutes, or until the carrot and sweet potato are golden-brown.
- Dice the tomato and roughly chop the coriander (see Tip).
- In a bowl, mix the tomato and coriander with the extra virgin olive oil.
- Season to taste with salt and pepper.
Tip: you can also serve the coriander separately so as to allow everyone to garnish as preferred.
- Halve and pit the avocado, then remove the skin and slice the flesh.
- Crush or finely chop the roasted garlic clove.
- In a small bowl, combine the white wine vinegar, mayonnaise, garlic, and mustard. Season to taste with salt and pepper.
Did you know... avocado is rich in unsaturated fat, which is good for cholesterol levels and overall cardiovascular health.
- Heat a light drizzle of olive oil in a frying pan over medium-high heat.
- Fry the steak strips with the rest of the Mexican-style spices for 1 minute (see Tip).
- Season to taste with salt and pepper.
Tip: fry the steak strips for more or less time as preferred, depending on how rare you'd like them to be. They will cook quickly, so don't fry them too long if you'd prefer them to be more rare.
- Serve the roasted carrot and sweet potato on deep plates and top with the tomato salsa.
- Serve the steak strips and avocado on top.
- Drizzle over the dressing.
