W07 - Max 55 minutes (max 15 min hands-on time) - Pulled Chicken - Potato
with mashed avocado, tomato salsa and garlic lime sauce
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Ingredienten
100 gram
Pulled chicken
150 gram
Zoete aardappel
1 stuk(s)
Tomaat
5 gram
Verse koriander
(Kan bevatten: Selderij)
½ stuk(s)
Avocado
½ stuk(s)
Limoen
½ stuk(s)
Rode ui
1 stuk(s)
Knoflookteen
Zelf toevoegen
1 el
[Plantaardige] mayonaise
½ el
Olijfolie
½ tl
Honing [of plantaardig alternatief]
½ tl
Wittewijnazijn
naar smaak
Peper en zout
Voedingswaarden
Benodigdheden
Instructies
Preheat the oven to 200°C. Bring plenty of water to boil in a pot for the sweet potatoes. Thoroughly wash the sweet potatoes, cut them in half, and use a fork to punch holes in the cut-open side of the potato. Boil the sweet potato halves for 10 - 12 minutes.
Then, drain and transfer to a parchment-lined baking sheet. Season to taste with a generous amount of salt and pepper. Roast in the oven for 20 - 25 minutes, tossing halfway.
Cut half of the onion into thin rings and finely dice the rest. Finely dice the tomato. Chop the coriander and cut the lime into 8 wedges. Halve and pit the avocado, then remove the skin and dice the flesh. Crush or mince the garlic.
Did you know... avocado is rich in unsaturated fat, which is good for cholesterol levels and overall cardiovascular health.
In a small bowl, combine the tomato, finely diced onion, cilantro, white wine vinegar and honey. Season to taste with salt and pepper.
In another small bowl, add the mayonnaise, half of the garlic and the juice of 1 lime wedge per person. Season to taste with salt and pepper (see Tip).
Tip: You can add some more mayonnaise or lime juice to the dressing according to your taste.
Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the pulled chicken together with the rest of the garlic and the onion rings for around 4 minutes.
Serve the potato on plates. Top with the pulled chicken, diced avocado and tomato salsa.
Drizzle over the dressing. Serve the leftover lime wedges on the side.
