HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMexican Sweet Potato Bowl
Mexican Sweet Potato Bowl

Mexican Sweet Potato Bowl

with Beyond Meat® and Spring 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!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Beyond Meat®

1 tbsp

Enchilada Spice Blend


6 g


170 g

Sweet Potato

6 tbsp

Sour Cream


1 unit


¾ cup

Basmati Rice

2 tbsp

Tomato Sauce

56 g

Canned Corn

56 g

Spring Mix

113 g

Baby Tomatoes

Not included in your delivery

1.5 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4812 kJ
Calories1150 kcal
Fat61 g
Saturated Fat20 g
Carbohydrate112 g
Sugar10 g
Dietary Fiber12 g
Protein55 g
Cholesterol5 mg
Sodium1260 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Baking Sheet
Parchment Paper
Measuring Spoons
Small Bowl
Large Non-Stick Pan
Medium Bowl
Instructionsarrow up iconarrow up icon
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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.