Vegetarian Mexican Bowl

Informations supplémentaires

30 min. | 742 kcal | easy | Vegetarian, Even better the next day, Spicy | Printable version

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 a 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 to taste 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 mixture, sweet potatoes, tomato, guacamole, sour cream and remaining cilantro. Garnish with the chili sumac spice mix. Bon appétit!

120gTextured Vegetable Protein

350gSweet Potato(es)

1unitTomato(es)

99.5mlCorn Kernels

8gCajun Spice Mix

86mlSour Cream

57gGuacamole

1unitCilantro

1unitLime

140gBasmati Rice

2gSpice 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

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg