Beyond Meat® and Sweet Potato Bowl
with Tomato Salad and Lime Crema
Tasty Beyond Meat® 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!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
200 g
Émincé protéiné à base de plantes
¾ tasse(s)
Riz basmati
16 g
Mélange d'épices à enchilada
(Contient Sulfites Peut contenir Moutarde, Arachides, Sésame, Soya, Noix, Blé, Lait)
3 pièce(s)
Gousses d'ail
1 pièce(s)
Patate douce
113 g
Petites tomates
56 g
Mélange printanier
1 pièce(s)
Crème sure
(Contient Lait)
28 g
Graines de citrouille
(Peut contenir Noix, Oeuf, Arachides, Sésame, Gluten, Moutarde, Lait, Soya, Sulfites)
1 pièce(s)
Lime
Pas inclus dans votre livraison
1.5 cs
Huile*
¼ cc
Sel*
0.13 cc
Poivre*
Informations nutritionnelles
Ustensiles
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.