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Vegetarian Mexican haloumi salad

Michelle Noerianto
  • 65 minutes
  • Serves 4

INGREDIENTS

1

Avocado

1/4 cup

Coriander, fresh

1

Lime

1

Red onion, small

3

Sweet potatoes

1

Chipotle sauce, Hot

1

pkt Microwave brown basmati rice and quinoa

400 g

Tomato medley mix

2 tbsp

Olive oil

1

pkt Corn chips, gluten-free blue

2 tbsp

Sour cream or greek-style yoghurt

1

pkt Salad, mixed leaves

180g haloumi, cut into 8 pieces

2

Corncobs