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Mexican Sweet Potato Bowl

Mexican Sweet Potato Bowl

with Tomato Salad and Lime Crema
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
850 kcal
Protein
: 
30g protein
Total
: 
30 minutes
Difficulty
: 
Medium
Allergens:
  • Sulphites
  • Milk
  • Egg
  • Milk
  • Mustard
  • Peanuts
  • Crustaceans
  • Fish
  • Tree nuts
  • Sesame
  • Wheat
  • Sulphites
  • Soy
  • May contain traces of allergens
  • Gluten
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

200 g

Plant-Based Protein Shreds

¾ cup

Basmati Rice

(May be present: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)

16 g

Enchilada Spice Blend

(Contains: Sulphites May be present: Milk, Mustard, Peanuts, Tree nuts, Sesame, Wheat, Soy)

3 unit(s)

Garlic, cloves

1 unit(s)

Sweet Potato

113 g

Baby Tomatoes

56 g

Spring Mix

43 mL

Sour Cream

(Contains: Milk May be present: Milk)

28 g

Pepitas

(May be present: Egg, Milk, Mustard, Peanuts, Tree nuts, Sesame, Sulphites, Soy, Gluten)

1 unit(s)

Lime

Not included in your delivery

1.5 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

Calories850 kcal
Fat40 g
Saturated Fat6 g
Carbohydrate96 g
Sugar8 g
Dietary Fiber8 g
Protein30 g
Cholesterol10 mg
Sodium1510 mg
Trans Fat0.1 g
Potassium800 mg
Calcium150 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Strainer
•Medium Pot
•Measuring Spoons
•Measuring Cups
•Parchment Paper
•Baking Sheet
•Small Bowl
•Large Non-Stick Pan
•Medium Bowl

Cooking Steps

Cook rice
1
  • 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.
Roast sweet potatoes
2
  • 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.)
Make lime crema
3
  • 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.
Toast pepitas
4
  • 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.
Cook protein shreds
5
  • 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.
Finish and serve
6
  • 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.
Meal right image

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