Peel the sweet potato and cut it into bite-sized cubes. Place them in a large bowl and season generously with cumin, ground coriander, cayenne pepper, paprika powder and a little salt. I like to add a little taco seasoning here. Spread the sweet potato wedges on a baking tray covered with baking paper and put them in the oven for about 25 to 30 minutes.
Wash the tomatoes and cut them in half. Cut the avocado in half, remove the flesh from the skin and core and cut into small cubes or thin slices. Put the beans in a sieve, rinse them under running water and drain them well.
Wash and finely chop the coriander or parsley.
Shortly before the sweet potatoes are ready, heat a pan on your stove and spray them with a little separating spray (alternatively some oil). Add the shrimps and let them steam briefly for about 2 minutes, season with a little bit of salt, cayenne pepper, pepper and a dash of lime juice.Make sure to defrost frozen shrimp in time before cooking.
As soon as the sweet potatoes feel very soft when being pierced, you can take them out of the oven.
Now place the sweet potato wedges, the tomatoes, beans, avocado, shrimps and coriander (or parsley) in a large bowl. Sprinkle the rest of the lime juice over the top and stir well. Now you can put it in two bowls and serve them.
Hast du das Rezept ausprobiert?Lass mich wissen, wie es dir gefallen hat!