Skip to content
Menu
Sweet Potato Taco Bowl
Plato principal

Sweet Potato Taco Bowl

40 minPara 2Nutri-Score B€€
de @noaawilliams_20 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

2 personas
  • sweet potato (peeled and cut into cubes)Frutas y verduras2 piezas
  • olive oilDespensa30 ml
  • taco seasoningEspecias10 g
  • black beans (drained and rinsed)Despensa240 g
  • corn (drained)Frutas y verduras150 g
  • rice (cooked)Cereales150 g
  • cherry tomatoes (halved)Frutas y verduras100 g
  • avocado (sliced)Frutas y verduras1 pieza
  • lime (juiced)Frutas y verduras1 pieza
  • greek yogurtLácteos100 g
  • cheddar (grated)Lácteos60 g
  • coriander (chopped)Frutas y verduras10 g
  • saltEspecias3 g

por ración

Nutrición

643kcal

Carbohidratos
88 g
Proteínas
23 g
Grasas
23 g
Adaptar utensilios

lo que usará

Utensilios

  • Horno
  • Bandeja de horno
  • Bol
  • Sartén

paso a paso

Preparación

  1. Roast the sweet potato

    • Preheat the oven to 200 °C.
    • Toss the sweet potato cubes with olive oil, taco seasoning and salt on a baking tray.
    • Roast until golden and tender.
    Paso 1

  2. Warm the beans and corn

    • Heat a little olive oil in a frying pan.
    • Add the black beans and corn and warm through with a pinch of taco seasoning.
    Paso 2

  3. Build the bowls

    • Divide the cooked rice between bowls.
    • Top with the roasted sweet potato, beans and corn, cherry tomatoes and avocado.
    • Add the greek yogurt, grated cheddar and chopped coriander, then squeeze over the lime.
    Paso 3
Obtener Mezze