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.
Enchilada Spice Blend(ContainsSulphites/Sulfite)
Salt and Pepper*
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. Drain and rinse corn. Add rice and a quarter of the corn (half the corn for 4 ppl) 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.
While rice cooks, peel, then cut sweet potatoes into 1/2-inch pieces. Add sweet potatoes, 1 tbsp oil (dbl for 4 ppl) and half the Enchilada Spice Blend to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. 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 mince or grate 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 tomato sauce and 1/4 cup water (dbl for 4 ppl) to the pan with Beyond Meat® mixture. Cook, stirring occasionally, until slightly thickened, 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 lime crema over top.