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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!

Tags:Veggie
Allergens:Sulphites/SulfiteMilk/Lait

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Beyond Meat®

1 tbsp

Enchilada Spice Blend

(ContainsSulphites/Sulfite)

6 g

Garlic

170 g

Sweet Potato

6 tbsp

Sour Cream

(ContainsMilk/Lait)

1 unit

Lime

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

Oil*

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
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Baking Sheet
Parchment Paper
Peeler
Measuring Spoons
Zester
Small Bowl
Large Non-Stick Pan
Medium Bowl
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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. **

5

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.

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 salad. Dollop lime crema over top.