Mexican Sweet Potato Bowl
with Beyond Meat® and Spring Salad
Tasty Beyond Meat takes center stage with roasted sweet potato as its co-star. The fresh tomato salad makes 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
2 unit
Beyond Meat®
1 tbsp
Enchilada Spice Blend
(Contains Sulphites)
6 g
Garlic
170 g
Sweet Potato
6 tbsp
Sour Cream
(Contains Milk)
1 unit
Lime
¾ cup
Basmati Rice
2 tbsp
Tomato Sauce
56 g
Corn Kernels
56 g
Spring Mix
113 g
Grape Tomatoes
Not included in your delivery
1.5 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F.Wash and dry all produce. Bring 1 1/4 cups water (dbl for 4 ppl) to a boil in a covered medium pot. Add rice to the pot of boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Add corn and leave covered until Step 6.
While rice cooks, peel, then cut sweet potatoes into 1/2-inch pieces. Toss sweet potatoes with 1 tbsp oil (dbl for 4 ppl) 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-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), 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. **
Add the tomato sauce and 1/4 cup water (dbl for 4 ppl) to the pan with the Beyond Meat mixture. Cook, stirring occasionally, until thickened slightly, 2-3 min. Season with salt and pepper. Remove pan from heat.
Toss tomatoes, spring mix 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. Dollop over lime crema.
