Beyond Meat® and Sweet Potato Bowl
with Tomato Salad and Lime Crema- Sulfites
- Lait
- Oeuf
- Lait
- Moutarde
- Arachides
- Crustacés
- Poisson
- Noix
- Sésame
- Blé
- Sulfites
- Soya
- Peut contenir des traces d’allergènes
- Gluten
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!
Ingrédients
200 g
Émincé protéiné à base de plantes
¾ tasse(s)
Riz basmati
(Peut contenir : Oeuf, Lait, Moutarde, Arachides, Crustacés, Poisson, Noix, Sésame, Blé, Sulfites, Soya)
16 g
Mélange d'épices à enchilada
(Contient: Sulfites Peut contenir : Lait, Moutarde, Arachides, Noix, Sésame, Blé, Soya)
3 pièce(s)
Gousses d'ail
1 pièce(s)
Patate douce
113 g
Petites tomates
56 g
Mélange printanier
43 ml
Crème sure
(Contient: Lait Peut contenir : Lait)
28 g
Graines de citrouille
(Peut contenir : Oeuf, Lait, Moutarde, Arachides, Noix, Sésame, Sulfites, Soya, Gluten)
1 pièce(s)
Lime
Pas inclus dans votre livraison
1.5 cs
Huile*
¼ cc
Sel*
0.13 cc
Poivre*
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.
