Mexican Salad Bowl
Print Recipe Mexican Salad Bowl
Peel and cut the carrots/sweet potatoes into fries. Dust with paprika and cumin and layer on a baking tray. Drizzle with olive oil and bake at 250ºC for 15-20 minutes. Bake for 5 minutes more to get crispy fries.
Heat some olive oil in a pan and add chicken (cut into stripes). Sautee until no longer pink. Add salsa and honey and fry until caramelised.
Chop tomatoes and onion, toss in a bowl with the lime juice and sliced coriander.
Fry eggs to your liking. Assemble ingredients into your bowl