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Roasted Chipotle Sweet Potato Bowl

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Roasted Chipotle Sweet Potato Bowl

with feta, Brussels sprouts, apple and a creamy Dijon and balsamic dressing

Informations supplémentaires
35 min. | 773 kcal | easy | Favorite, Spicy, Vegetarian | Printable version
1. Cook the sweet potatoes Bring a pot of water to a boil. Preheat the oven to 425°F. Cut the sweet potatoes into cubes. Slice the Brussels sprouts in 2 or 4 depending on the size. Place on a baking sheet lined with baking paper. Add a drizzle of oil, the chipotle spices (To taste, caution spicy!), salt and pepper. Bake in the oven for 18-22 minutes.
2. Cook the rice Pour the rice and cook for about 18-20 minutes until tender. Drain.
3. Make the sauce Mix the sauce with the honey and 1 2P | 2 3P tbsp of balsamic vinegar.
4. Cut the apple Slice the apple.
5. Plate your dish Serve the rice in a bowl and garnish with the vegetables, apple, fried onions, feta and arugula. Add the sauce on top. Add salt and pepper to taste. Otherwise, serve each part of the meal family-style serving and let your children make their own plate Bon appétit!
500gSweet Potato(es)
6unitBrussels Sprouts
180mlBrown Rice
45mlFried Onions
30gArugula
1unitCortland Apple(s)
40gFeta Cheese
7.5mlGround Chipotle
2unitHoney
75mlSauce Mix(dijon mustard,mayonnaise)
What you need sheet pan, pot, strainer, bowl
773 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 125g
42%
fat 24g
37%
cholesterol 31mg
10%
fiber 5g
20%
protein 16g
saturated 7g
35%
sodium 724mg
30%
sugar 23g
trans 0g