Potato and avocado bowl à la Ela

Ingredients for 1 servings:

• 3 potatoes
• 1 avocado(s)
• 1 large tomato(s)
• 3 mushrooms
• 1 spring onion(s)
• 4 gambas or shrimp, frozen
• 2 tbsp mayonnaise
• 1 dashes lemon juice or lime juice
• 1 tsp Sriracha sauce
• 2 tsp paprika powder
• garlic powder
• salt and pepper
• 3 tbsp olive oil
• some chili powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

healthy, light and filling

Boil the potatoes in salted water until tender. (Or use leftovers.) When they’ve cooled, dice them and place them on a baking sheet. Slice the mushrooms and place them on the baking sheet next to the potatoes. Drizzle everything with two tablespoons of oil and a pinch of garlic. Bake in the oven at 200°C for about 20 minutes, until the potatoes are crispy. Thaw the shrimp and sauté them with 1 tablespoon of olive oil and a little chili. Season with salt and pepper. Meanwhile, dice the tomato and avocado and season with salt and pepper. Finely chop the spring onion and add it to the tomato and avocado mixture. Mix together a sauce from mayonnaise, sriracha sauce, paprika, salt, pepper, and a few squeezes of lemon juice. Once the potatoes and mushrooms are ready, serve them with the remaining ingredients in a small bowl. Drizzle with the sauce. This bowl is sure to taste great in all sorts of variations: vegetarian or with meat and other vegetables.