Mexican Sweet Potato Bowl
with Tomato Salad and Lime Crema
Tasty protein shreds 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!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
200 g
Plant-Based Protein Shreds
¾ cup
Basmati Rice
2 tbsp
Enchilada Spice Blend
(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)
3 unit(s)
Garlic, cloves
1 unit(s)
Sweet Potato
113 g
Baby Tomatoes
56 g
Spring Mix
1 unit(s)
Sour Cream
(Contains Milk)
28 g
Pepitas
(May contain Tree nuts, Egg, Peanuts, Sesame, Gluten, Mustard, Milk, Soy, Sulphites)
1 unit(s)
Lime
Not included in your delivery
1.5 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- To a medium pot, add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice, then reduce heat to low. Cover and cook for 12 - 15 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, peel, then cut sweet potatoes into 1/2-inch pieces.
- To a parchment-lined baking sheet, add sweet potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with half the Enchilada Spice Blend, salt and pepper, then toss to coat.
- Roast in the middle of the oven for 16-18 min, stirring halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, switching baking sheet positions halfway through.)
- Meanwhile, halve the tomatoes.
- Zest, then juice half the lime (whole lime for 4 portions). Cut any remaining lime into wedges.
- Peel, then grate or mince the garlic.
- In a small bowl, stir together lime zest and sour cream. 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 for 4-5 min, stirring often, until golden-brown. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- To the same pan, add 1/2 tbsp (1 tbsp) oil and protein shreds. Cook, tossing occasionally, until crispy, 6-8 min.**
- Add garlic and remaining Enchilada Spice Blend. Cook for 1 min, stirring occasionally, until fragrant. Season with salt and pepper.
- Remove from heat.
- In a medium bowl, toss spring mix, tomatoes and lime juice to coat.
- Fluff rice with a fork.
- Divide rice between bowls.
- Top with sweet potatoes, protein shreds and tomato salad.
- Sprinkle over pepitas and dollop lime crema over top.
- Squeeze a lime wedge over top, if you like.
