Mexican lemony sweet potatoes
This is a fun recipe I invented to mostly get rid of all the small but healthy leftovers in my fridge. With a unique blend of spicy, lemony sour and mild sweet, this quick and easy dish is a great health option for those who like experimenting with food.
½ boiled and chopped sweet potato, 1 seeded breaded slice (alternatively use slightly hard white bread with 9 – 10 peanuts and some linseed), 2 ½ tablespoons fajita seasoning, ½ tablespoon fresh lemon juice, 1 tablespoon extra virgin olive oil, salt to taste, coriander to garnish
- Grind together the seeded bread, Fajita seasoning, lemon juice and salt in a blender to make a spicy bread crumb mixture.
- Heat a pan and roast the bread crumb mix on it for a couple of minutes.
- Add the extra virgin olive oil and sweet potato to the pan and stir to ensure proper mixing.
- Switch off the flame and sprinkle finely chopped coriander to the dish. Mix well before serving.
Try a tip
Try roasting some sesame seeds with the bread crumbs mix to make this recipe even healthier.