Plato principal
Street Corn Sweet Potato Bowls
45 minPara 4Nutri-Score B€€
B
45 min
45 minStreet Corn Sweet Potato Bowls
receta de
Kam | Easy Weeknight Meals
@kams_kitchentable
1 receta
3 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
sweet potatoes (scrubbed and cut into cubes)Frutas y verduras3 piezas
olive oil (for roasting)Despensa30 ml
saltEspecias5 g
black pepper (ground)Especias2 g
corn (kernels, drained if canned)Frutas y verduras400 g
Greek yogurtLácteos150 g
mayonnaiseDespensa60 g
lime (juiced, plus zest)Frutas y verduras1 pieza
chili powderEspecias4 g
smoked paprikaEspecias3 g
garlic (cloves, minced)Frutas y verduras2 piezas- feta cheese (crumbled)Lácteos100 g
cilantro (chopped)Frutas y verduras15 g- black beans (drained and rinsed)Despensa400 g
cooked rice (warm)Cereales400 g
por ración
Nutrición
444kcal
- Carbohidratos
- 66 g
- Proteínas
- 14 g
- Grasas
- 14 g
lo que usará
Utensilios
Horno
Bandeja de horno
Bol
Sartén
paso a paso
Preparación
- Paso 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.
- Paso 2
Char the corn
- Heat a frying pan over high heat.
- Add the corn kernels and cook until lightly charred, stirring occasionally.
- Paso 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.
- Paso 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.