Makes: 2 servings

15-30 minutes


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  • 3 corn tortillas
  • 1 avocado
  • ½ sweet potato
  • 1 clove of garlic
  • Mint leaves
  • 1 lime
  • 1 yellow pepper
  • 1/2 Granada
  • 1 green pepper
  • 60g (2 oz) of rice and pulses
  • 2 radishes
  • 1/2 red onion
  • 8 cherry tomatoes
  • Olive oil
  • Salt, pepper
  • Espelette pepper
  • Mango vinegar


1. Cut your sweet potato in small cubes, saute in a bit of olive oil with the chopped garlic. When it is golden, add water to height and simmer it gently. When the sweet potato is cooked, mix with a good drizzle of olive oil, salt, pepper, Espelette pepper and a tablespoon of mango vinegar.

2. Cook the vegetables and basmati rice and pulses 10 minutes in salted boiling water.

5. On your cake, add rice, avocado diced, bell pepper into cubes, the radishes into slices, minced red onion, the tomatoes into quarters, seeds of pomegranate, a little spice and the leaves of Mint.

4. Drizzle sauce sweet potato and green lemon zest.

Recipe by Sabarot

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