Plat
Hot Honey Sweet Potato Taco Bowl
45 minPour 2Nutri-Score B€€
B
45 min
45 minHot Honey Sweet Potato Taco Bowl
recette de
Celia | Chef Inspired by Faith
@chefinspiredbyfaith
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
sweet potato (peeled and cut into cubes)Fruits et légumes2 morceaux
olive oilÉpicerie30 ml
taco seasoningÉpices10 g
saltÉpices3 g
black pepper (ground)Épices1 g
honeyÉpicerie30 ml- chili flakesÉpices2 g
black beans (drained and rinsed)Épicerie240 g
cooked rice (warm)Céréales300 g
lettuce (shredded)Fruits et légumes100 g
tomato (diced)Fruits et légumes1 morceau
avocado (sliced)Fruits et légumes1 morceau
red onion (thinly sliced)Fruits et légumes0,5 morceaux
lime (cut into wedges)Fruits et légumes1 morceau
Greek yogurtProduits laitiers120 g
cheddar (grated)Produits laitiers60 g- cilantro (chopped)Fruits et légumes10 g
par portion
Nutrition
629kcal
- Glucides
- 88 g
- Protéines
- 19 g
- Lipides
- 23 g
ce que vous utiliserez
Ustensiles
Four
Plaque de cuisson
Saladier
Casserole
pas à pas
Préparation
- Étape 1
Roast the sweet potatoes
- Heat the oven to 200 °C.
- Toss the sweet potato cubes with the olive oil, taco seasoning, salt and pepper on a baking tray.
- Spread in a single layer and roast until tender and golden at the edges.
- Étape 2
Make the hot honey
- Warm the honey gently with the chili flakes.
- Set aside to infuse.
- Étape 3
Warm the beans
- Warm the black beans in a saucepan over low heat.
- Season lightly and keep warm.
- Étape 4
Build the bowls
- Divide the warm rice between two bowls.
- Add the roasted sweet potato, black beans, lettuce, tomato, avocado and red onion.
- Top with the Greek yogurt, cheddar and cilantro, then drizzle with the hot honey.
- Serve with lime wedges.