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Roasted Chipotle Sweet Potato Bowl

35 min. | 773 kcal | easy |
Spicy, Favorite, Vegetarian
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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!
500 g Sweet Potato(es)
6 unit Brussels Sprouts
180 ml Brown Rice
45 ml Fried Onions
30 g Arugula
1 unit Cortland Apple(s)
40 g Feta Cheese
7.5 ml Ground Chipotle
2 unit Honey
75 ml Sauce Mix(dijon mustard,mayonnaise)
What you need sheet pan, pot, strainer, bowl
773 kcal
% daily value
% daily value
carbohydrate 125g
fat 24g
cholesterol 31mg
fiber 5g
protein 16g
saturated 7g
sodium 724mg
sugar 23g
trans 0g