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Peruvian-style poke bowl

Name: Peruvian-style poke bowl
Ingredients: 2 kg Ardo Sweet potato wedges; 500 g Ardo Roasted corn Mexicana; 250 g Ardo Herb mix alla Mexicana; 200g Ardo Oven-dried tomatoes; 200 g Ardo Black beans; 10 Ardo Half avocados; 500 g braised bacon; 2 red onions; 2 limes; Olive oil; Salt Marinated bacon; 100 g Ardo Barbecue herb mix; 50 ml BBQ sauce; 50 ml ketchup; 1 tbsp mustard; 2 tbsp honey; ½ tbsp teriyaki

Ingredients

2 kg Ardo Sweet potato wedges
500 g Ardo Roasted corn Mexicana
250 g Ardo Herb mix alla Mexicana
200g Ardo Oven-dried tomatoes
200 g Ardo Black beans
10 Ardo Half avocados
500 g braised bacon
2 red onions
2 limes
Olive oil
Salt

Marinated bacon

100 g Ardo Barbecue herb mix
50 ml BBQ sauce
50 ml ketchup
1 tbsp mustard
2 tbsp honey
½ tbsp teriyaki

Allergens

Gluten, Milk, Mustard, Soy

Preparation

Mix all the marinade ingredients and brush the bacon with the mix. Bake in the oven at 180°C for 15-20 minutes.
Mix the sweet potato cubes with 200 g Mexican-style herb mix, a good dash of olive oil and some salt. Then bake in the oven at 180°C for 25 minutes and allow to cool down again.
Briefly fry the roasted corn Mexicana and allow to cool again.
Steam the black beans briefly and allow them to cool again.
Defrost the avocado and oven-dried tomatoes.
Cut the red onion and lime into slices.
Fry the wraps until crisp in a bowl so that they can be filled with the sweet potato.
Mix the rest of the Mexican-style herb mix with a good dash of olive oil.
Arrange the ingredients in the wraps ans sprinkle the bowl with olive oil in Mexican style.

Peruvian-style poke bowl

Ingredients

Allergens

Preparation

Ardo products used in this recipe

Oven dried tomatoes

Avocado halves

Black beans

Sweet potato wedges

Roasted corn mexicana

Herb mix alla Mexicana

BBQ style herb mix

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