Tex Mex Bowl with Cashew sauce

For the bowl:

• 1 grote zoete aardappel, geschild en in blokjes van 1,25 cm gesneden
• 2½ eetlepels extra vierge olijfolie
• 4 theelepels The Spice Club Tex Mex kruidenmix
• 1 bos boerenkool, stelen verwijderd en grof gehakt
• 1 blik (400 gram) zwarte bonen, uitgelekt en afgespoeld

For the cashew sauce:

• 150 gram rauwe cashewnoten (week de cashewnoten in 1 liter gefilterd water gedurende minimaal 3 uur, maximaal 12 uur; daarna afgieten en afspoelen)
• 2 eetlepels tomatenpuree
• 4 theelepels The Spice Club Tex Mex kruidenmix
• 3 eetlepels vers citroensap (van ongeveer 2 citroenen)
• 1 teentje knoflook

Before serving:

• Gekookte zilvervliesrijst
• Fijngehakte verse koriander
• 1 avocado, ontpit en in plakjes gesneden
• 2 bosuitjes, in dunne plakjes gesneden (optioneel)

Sweet potato prepare:

Preheat the oven to 200 ° C.

Mix the sweet potato cubes with 1½ tablespoon of olive oil and 2 teaspoons The Spice Club Tex Mex spice mix.

Spread the seasoned sweet potato on a baking sheet covered with baking paper and roast for 25-30 minutes, or until they are cooked and slightly caramelized.

Preparing kale:

Heat 1 tablespoon of olive oil in a large frying pan over medium heat.

Add the chopped kale and bake for 5-7 minutes, or until the leaves are shrunk and soft.

Season with salt and pepper to your liking.

Make cashew sauce:

Place the soaked and rinsed cashew nuts in a blender or food processor.

Add the tomato puree, 4 teaspoons The Spice Club Tex Mex spice mix, fresh lemon juice and the clove of garlic.

Mix until a smooth sauce is created. If necessary, add a little water to achieve the desired consistency.

Taste and season with salt and pepper if necessary.

Compile bowl:

Divide the boiled brown rice over the bowls.

Add the roasted sweet potato, fried kale and black beans.

Sprinkle with the cashew sauce.

Garnish with slices of avocado, finely chopped coriander and possibly the sliced spring onions.