Mexican Bowl with Rice and Sweet Potatoes

Start by preheating the oven to 220 °C. Prepare a baking tray and line it with baking paper. Wash the sweet potatoes and cut them into cubes (approx. 2 cm x 2 cm). Place the sweet potato cubes on the prepared tray, pour 1 tablespoon of oil, season with salt and pepper, and mix well. Place the potatoes in the preheated oven and bake for 25-30 minutes at 210-220 °C.

Meanwhile, prepare the rice: rinse it well, place it in a medium-sized pot, add 300 ml of water, and bring to a boil over high heat. As soon as the water starts to boil, reduce the heat to low, cover the pot with a lid, and cook the rice for 12-15 minutes. Once the rice is done, remove it from the heat and let it rest for another 10 minutes in the pot, with the lid on.

While the rice is cooking, prepare the dressing: use a blender to mix the telemea cheese, part of the cucumber (70 g), and parsley. Season with lemon juice, salt, and pepper to taste, and refrigerate the dressing until serving. Rinse the red beans under cold running water. Blanch the frozen corn with boiling water and set it aside. Cut the cherry tomatoes into quarters and the rest of the cucumber (150 g) into small cubes.