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American Recipes
Sweet Potato Bowl

Sweet Potato Bowl

with Beyond Meat® and Tomato Salad

Beyond Meat®
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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!

Allergens:Sulphites/SulfiteMilk/Lait
Preparation Time40 minutes
Cooking difficultyLevel 2
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

4 unit

Beyond Meat®

2 tbsp

Enchilada Spice Blend

(ContainsSulphites/Sulfite)

12 g

Garlic

340 g

Sweet Potato

227 g

Grape Tomatoes

12 tbsp

Sour Cream

(ContainsMilk/Lait)

1 unit

Lime

1.5 cup

Basmati Rice

4 tbsp

Tomato Paste

56 g

Corn Kernels

56 g

Spring Mix

Not included in your delivery

3 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories840 kcal
Fat39 g
Saturated Fat13 g
Carbohydrate100 g
Sugar9 g
Dietary Fiber9 g
Protein32 g
Cholesterol35 mg
Sodium710 mg
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F and wash and dry all produce. Add 2 1/2 cups water in a medium pot. Cover and bring to a boil over high heat. 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.

2

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.

3

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.

4

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, 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.

5

Add the tomato paste and 1/4 cup water 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.

6

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 salsa. Dollop over lime crema.