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Mexican Sweet Potato Bowl

30 min. | 683 kcal | easy |
Spicy, Favorite, Vegetarian
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1. Cook the sweet potato Preheat oven to 425°F. Cut the sweet potatoes into small cubes. Put on a lined sheet pan. Drizzle with oil and season with the spices (to taste, spicy), salt and pepper. Bake in the oven for 20-22 minutes. To help your children get accustomed to new flavours and develop their tastebuds, thread lightly with the spices at first!
2. Cook the barley Bring a big saucepan of water to a boil. Pour in the barley and cook 20-22 minutes over medium-high heat until tender. Drain. Mix with a drizzle of oil.
3. Setup Thinly slice the cabbage. Cut the pepper into thin strips. Chop the cilantro. Cut the lime into wedges.
4. Marinate the cabbage In a bowl, combine the cabbage with 1/4 cup of cider or wine vinegar, 1 tbsp of sugar, a pinch of salt and 1/4 cup of warm water. Marinate.
5. Caramelize the pecans Heat a pan over medium-high heat. Roast the pecans for 3-4 minutes. Add the maple syrup and cook 1 minute. Remove from the pan to avoid the pecans sticking to it.
6. Plate your dish Serve the barley in a bowl and top with all the ingredients. Add lime juice to taste. Place everything in the centre of the table and let everyone serve themselves. It's fiesta night! Bon appétit!
500 g Sweet Potato(es)
30 ml Pecan(s)
120 ml Pearled Barley
20 ml Maple Syrup
0.5 unit Lime
0.25 unit Red Cabbage
1 unit Pepper(s)
2 unit Guacamole
1 unit Cilantro
15 ml Spice Mix(ground chipotle,cumin powder,onion powder)
What you need sheet pan, cooking paper, bowl, pan, pot, strainer
683 kcal
% daily value
% daily value
carbohydrate 120g
fat 20g
cholesterol 0mg
fiber 25g
protein 13g
saturated 3g
sodium 166mg
sugar 28g
trans 0g