Informations supplémentaires
30 min.
|
742 kcal
|
easy
|
|
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)
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