Mexican Sweet Potato Bowl
with Tomato Salad and Lime Crema
Tasty protein shreds takes center stage with lime crema as its co-star. The fresh grape tomatoes and roasted sweet potatoes make a great extra in this soon-to-be award-winning dish!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
200 g
Plant-Based Protein Shreds
¾ cup
Basmati Rice
2 tbsp
Enchilada Spice Blend
(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)
3 unit(s)
Garlic, cloves
1 unit(s)
Sweet Potato
113 g
Baby Tomatoes
56 g
Spring Mix
1 unit(s)
Sour Cream
28 g
Pepitas
1 unit(s)
Lime
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Pepper*
0.13 tsp
Salt*
Nutrition Values
Utensils
Instructions
Rinse rice using a strainer. Combine rice with 2 1/2 cups water in a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cook, still covered, until rice is tender and liquid is absorbed, 25-26 min. Remove pot from heat and set aside, still covered.
While rice cooks, peel, then cut sweet potatoes into 1/2-inch pieces. Toss sweet potatoes with 2 tbsp oil and half the enchilada spice blend on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of oven, stirring halfway through cooking, until golden-brown and tender, 18-20 min.
While sweet potatoes roast, halve the tomatoes. Zest, then juice the lime. Peel, then grate or mince the garlic. Stir together lime zest and sour cream in a small bowl. Season with salt and pepper. Set aside.
Heat a large non-stick pan over medium heat. When hot, add the pepitas to the dry pan. Toast, stirring often, until golden-brown 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
Add 1 tbsp oil to the same pan, then Beyond Meat®. Break up Beyond Meat® into smaller pieces, then add garlic and remaining enchilada spice blend. Cook, stirring occasionally, until Beyond Meat® is slightly crispy, 5-6 min. Season with salt and pepper. Remove from heat.
Toss spring mix, tomatoes and lime juice in a medium bowl. Fluff rice with a fork, then season with salt. Divide rice between bowls. Top with sweet potatoes, Beyond Meat and tomato salad. Sprinkle over pepitas and dollop over lime crema.
