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Mexican Bowl with TVP

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Mexican Bowl with TVP

with sweet potatoes, rice, lime sour cream

Informations supplémentaires
30 min. | 742 kcal | easy | Spicy, Vegetarian, Even better the next day | 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 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!
120gTextured Vegetable Protein
350gSweet Potato(es)
1unitTomato(es)
0.5unitCorn Kernels
8gCajun Spice Mix
2unitSour Cream
1unitGuacamole
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
2%
fiber 18g
72%
protein 36g
saturated 3g
15%
sodium 243mg
10%
sugar 13g
trans 0g