home iconhome iconRecipe Archive
arrow right iconarrow right icon
Mexican Recipes
Mexican Kumara & Veggie Bowl

Mexican Kumara & Veggie Bowl

with Chilli Fried Eggs & Chunky Guac

star version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 icon
Rated 3.3 / 4out of 123 ratings
Read more

Get ready to be bowled over by this bright, bold and saucy combination of flavours. With roasted veggies, a charred corn salsa, chunky smashed avocado and topped off with an oozy egg, this is a colourful taste of Mexico in an easy-to-eat, but hard-to-put-down package!

Tags:Low Calorie
Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

3 unit


1 unit

red capsicum

1 sachet

Tex-Mex spice blend

½ tin


1 unit


1 unit


1 bunch


1 clove


1 pinch

chilli flakes

1 block

feta cheese


1 unit

red onion

Not included in your delivery

olive oil

2 unit



½ tsp

white wine vinegar


vinegar (balsamic or white wine)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2260 kJ
Fat24.2 g
of which saturates7.8 g
Carbohydrate54 g
of which sugars22 g
Protein21.7 g
Sodium966 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Chopping board
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat the oven to 220°C/200°C fan-forced. Cut the kumara (unpeeled) into 1cm cubes. Cut the red capsicum into 1cm strips. Cut the red onion into 2cm wedges. TIP: Cut the veggies to the correct size so they cook in the allocated time. Place the kumara, capsicum and onion on an oven tray lined with baking paper. Drizzle with olive oil, sprinkle with the Tex-Mex spice blend and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes.

Get prepped
Get prepped

While the veggies are roasting, drain the sweetcorn (see ingredients list). Finely chop the tomato. Cut the avocado into 1cm cubes. Finely chop the coriander (reserve a few leaves for garnish!). Finely chop the garlic (or use a garlic press).

Make the guac
Make the guac

In a medium bowl, combine the avocado, white wine vinegar, a pinch of garlic and 1/2 the coriander. Mash lightly with a fork or potato masher. Season to taste with salt and pepper and mix well. Taste and add more garlic if you like.

Make the corn salsa
Make the corn salsa

Heat a medium frying pan over a high heat. Add the corn kernels and cook, tossing occasionally, until golden and lightly charred, 4-5 minutes. TIP: Cover the pan with a lid or foil if the kernels are "popping" out! Transfer to a medium bowl. Add the tomato, remaining chopped coriander and a drizzle of olive oil and vinegar to the corn. Season with salt and pepper and mix well.

Fry the eggs
Fry the eggs

Return the frying pan to a medium-high heat with a drizzle of olive oil. Crack the eggs into the pan, sprinkle with a pinch of chilli flakes (if using) and cook until the yolks are just firm, 3-4 minutes. Remove from the heat.

Serve up
Serve up

Divide the Mexican veggies, chunky guacamole and tomato and corn salsa between bowls. Crumble over the feta, top with the chilli fried eggs and sprinkle with the reserved coriander leaves.