Rump and Sweet Potato Bowl with Sour Cream and Lime Dressing | 25-30 Mins

In our house, this we call this the "man salad" as the boys always are always requesting this one. It's the perfect wholesome marriage between salad, and steak and potatoes, with an irresistible twist, all whipped up in under 30 minutes.

Oven baked sweet potatoes loaded with corn, avo, cherry tomatoes, spring onions and coriander, draped with tender rump slices and dolloped with a zingy sour cream and lime dressing. 

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HELLO SUPPER RECIPE_RUMP & SWEET POTATO BOWL 

SERVES: 2 Hungry Adults 

TIME: 25 - 30 Mins

INGREDIENTS 

• +- 350g Rump (Fat trimmed)

• 1 Medium Sweet Potato (+-500-600g) (washed, cut to thick slices)
• 3/4 Cup Cherry Tomatoes (rinsed, cut in half)
• 1 Avo
• 1 Corn on the Cob
• 1 tsp Spanish Seasoning
• (Nomu Spanish Seasoning is incredible, but if you don’t have on hand, use this combo: ¼ tsp Sugar, ¼ tsp Spanish Smoked Paprika, ¼ tsp Chilli Flakes
• Small Handful Coriander (rinsed, roughly chopped)
• 2 - 3 Spring Onion Sprigs

Dressing:

• 1/3 to 1/2 Cup Sour Cream
• 1 to 2 TBS Mayo  
• 1 TBS Lime Juice

 

INSTRUCTIONS   

STEP 1                                                                                                  

• If using an oven for the potatoes - preheat oven to 180C
• Boil Corn for +- 15 mins until soft. If using frozen corn, simply blanche them.

• Cut sweet potatoes into thick slices, roughly 1 cm. (DO NOT PEEL!)
• Transfer potatoes to a baking sheet / tray, drizzle with olive oil & toss with Spanish seasoning mix until well coated. Arrange slices in a single layer.
• Place in the oven / Airfryer for 20 - 25 mins or until soft & browning. (Once done, set aside to cool slightly).

STEP 3

• Season rump as desired. Cook to desired doneness, (we recommend +-4 mins a side for medium). Once done, remove from heat & allow to rest.

STEP 4

• For the dressing, combine sour cream, mayo and lime juice. Season with S &P, mix well. Set aside.
• Slice tomatoes in half. Slice spring onions finely. Roughly chop coriander. Dice avo. Slice cooled corn off the cob.

STEP 5

• On a large serving platter, place cooled sweet potato slices down first in a single layer.
• Evenly scatter over cherry tomatoes, corn, coriander & diced avocado.
• Slice the rump & arrange over the salad, then spoon over the dressing & scatter with spring onions. 

TIPS AND SUBSTITUTES 

• Ostrich fillet works beautifully for a leaner version.

• Use blanched frozen corn kernels if you don’t have fresh or they are out of season.

• Airfryer or oven for the sweet potatoes - just keep in mind that you may need to do them in batches if using the airfryer, so if you're short on time, use a preheated oven instead.