Mexican bowl with orange cream dressing

Ingredients for 4 servings:

• 240 g brown rice
• 1 m.-sized sweet potato(s)
• 1 m.-large eggplant(s)
• 2 large onions
• 1 vine tomato(s)
• 1 can kidney beans
• 1 avocado(s)
• 150 g goat feta or sheep feta
• possibly tortilla chips as a topping
• 3 tbsp rapeseed oil or other oil for frying
• 200 ml sour cream
• 100 ml crème fraîche or sour cream
• 1 large orange(s)
• 1 tbsp lemon juice
• 1 tsp sugar, honey, date syrup or other sweetener, optional
• n. B. spice mix, Mexican

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

vegetarian, wholesome, rich in vegetables, cold main course

Cook the rice according to the package instructions with a little salt until al dente, then drain the cooking water. Peel and dice the sweet potato, then fry in a pan until tender. Transfer the fried cubes to a plate and set aside. Dice the eggplant, fry, and set aside. Peel and dice the onion, fry vigorously until well browned, and set aside. Cut the tomato into eighths and set aside. Drain the kidney beans, dice the avocado and goat’s feta, and place everything in separate bowls. For the dressing, combine the sour cream and crème fraîche in a bowl and mix. Squeeze the orange and add the juice to the sour cream. Add a little lemon juice and sweetener, if desired. Season to taste with the spice mix. Place the brown rice in the bowls and drizzle with plenty of sour cream dressing. Distribute all the other ingredients on top. If desired, sprinkle the bowl with some crumbled tortilla chips.