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Street Corn Sweet Potato Bowls
45 Min.Für 4Nutri-Score B€€
B
45 Min.
45 Min.Street Corn Sweet Potato Bowls
rezept von
Kam | Easy Weeknight Meals
@kams_kitchentable
1 Rezept
3 Importe
0 Mal gekocht
was Sie brauchen
Zutaten
sweet potatoes (scrubbed and cut into cubes)Obst & Gemüse3 Stücke
olive oil (for roasting)Vorräte30 ml
saltGewürze5 g
black pepper (ground)Gewürze2 g
corn (kernels, drained if canned)Obst & Gemüse400 g
Greek yogurtMilchprodukte150 g
mayonnaiseVorräte60 g
lime (juiced, plus zest)Obst & Gemüse1 Stück
chili powderGewürze4 g
smoked paprikaGewürze3 g
garlic (cloves, minced)Obst & Gemüse2 Stücke- feta cheese (crumbled)Milchprodukte100 g
cilantro (chopped)Obst & Gemüse15 g- black beans (drained and rinsed)Vorräte400 g
cooked rice (warm)Getreide400 g
pro Portion
Nährwerte
444kcal
- Kohlenhydrate
- 66 g
- Eiweiß
- 14 g
- Fett
- 14 g
was Sie verwenden
Utensilien
Backofen
Backblech
Rührschüssel
Bratpfanne
Schritt für Schritt
Zubereitung
- Schritt 1
Roast the sweet potatoes
- Toss the sweet potato cubes with olive oil, salt and pepper on a baking tray.
- Spread out in a single layer and roast at 200 °C until tender and caramelized at the edges.
- Schritt 2
Char the corn
- Heat a frying pan over high heat.
- Add the corn kernels and cook until lightly charred, stirring occasionally.
- Schritt 3
Make the street corn sauce
- Whisk the Greek yogurt, mayonnaise, lime juice and zest, chili powder, smoked paprika and garlic.
- Season with salt and pepper to taste.
- Schritt 4
Assemble the bowls
- Divide the rice between bowls.
- Top with the roasted sweet potatoes, black beans and charred corn.
- Spoon over the street corn sauce and finish with feta and cilantro.