Mexican Bowl with TVP

Informations supplémentaires

30 min. | 742 kcal | easy | Favorite, Spicy, Vegetarian |

1. Bake the sweet potatoes Preheat the oven to 425°F. Cut the sweet potatoes into small cubes. Mix with a drizzle of oil, half of the Cajun spices, salt and pepper. This spice blend being spicy, it is possible to reduce the amount on the children's portion, or to choose a spice that they like. Place on a baking sheet lined with baking paper. Bake in the oven for 18-22 minutes.

2. Setup Zest the lime. Cut the tomato into cubes. Drain and rinse the corn. Chop the cilantro. Put the TVP in a bowl with 1/2 ^2P | 3/4 ^3P cup of water to rehydrate.

3. Cook the rice Bring a pot with 1.5 ^2P | 2 ^3P cups of water to boil. Pour in the rice, cover and cook over low heat for 10-12 minutes. When the rice is cooked, add 1 tbsp. of butter, salt and pepper.

4. Cook the TVP Heat a drizzle of oil in a pan over medium-high heat. Cook the corn 3-4 minutes. Add the TVP and the rest of the Cajun spices and cook 3-4 minutes. Add salt and pepper to taste.

5. Mix the sour cream Mix the sour cream with the lime zest, a little lime juice and half of the cilantro.

6. Plate your dish Serve the rice in a bowl and garnish with the TVP, sweet potatoes, tomato, guacamole, sour cream and remaining cilantro. Garnish with the chili sumac spice mix. Bon appétit!

120 ml Textured Vegetable Protein

350 g Sweet Potato(es)

1 unit Tomato(es)

0.5 unit Corn Kernels

30 ml Cajun Spice Mix

2 unit Sour Cream

1 unit Guacamole

1 unit Cilantro

1 unit Lime

140 g Basmati Rice

5 ml Spice Mix(chili powder,sumac)

What you need sheet pan, pot, bowls, pan

742 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 121g

40%

fat 15g

23%

cholesterol 5mg

fiber 18g

72%

protein 36g

saturated 3g

15%

sodium 243mg

10%

sugar 13g

trans 0g