Plat
Street Corn Sweet Potato Bowls
45 minPour 4Nutri-Score B€€
B
45 min
45 minStreet Corn Sweet Potato Bowls
recette de
Kam | Easy Weeknight Meals
@kams_kitchentable
1 recette
3 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
sweet potatoes (scrubbed and cut into cubes)Fruits et légumes3 morceaux
olive oil (for roasting)Épicerie30 ml
saltÉpices5 g
black pepper (ground)Épices2 g
corn (kernels, drained if canned)Fruits et légumes400 g
Greek yogurtProduits laitiers150 g
mayonnaiseÉpicerie60 g
lime (juiced, plus zest)Fruits et légumes1 morceau
chili powderÉpices4 g
smoked paprikaÉpices3 g
garlic (cloves, minced)Fruits et légumes2 morceaux- feta cheese (crumbled)Produits laitiers100 g
cilantro (chopped)Fruits et légumes15 g- black beans (drained and rinsed)Épicerie400 g
cooked rice (warm)Céréales400 g
par portion
Nutrition
444kcal
- Glucides
- 66 g
- Protéines
- 14 g
- Lipides
- 14 g
ce que vous utiliserez
Ustensiles
Four
Plaque de cuisson
Saladier
Poêle
pas à pas
Préparation
- Étape 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.
- Étape 2
Char the corn
- Heat a frying pan over high heat.
- Add the corn kernels and cook until lightly charred, stirring occasionally.
- Étape 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.
- Étape 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.