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Sweet Potato Taco Bowl
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Sweet Potato Taco Bowl

40 minServes 2Nutri-Score B€€
from @skyler_vibin11 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • sweet potato (diced)Produce2 pieces
  • onion (diced)Produce1 piece
  • bell pepper (diced)Produce1 piece
  • beefless groundFresh340 g
  • lentils (canned, drained and rinsed)Pantry400 g
  • Worcestershire saucePantry10 ml
  • taco seasoningSpices15 g
  • olive oilPantry15 ml
  • lettuce (shredded)Produce100 g
  • tomato (diced)Produce2 pieces
  • plant-based yogurtDairy150 g
  • chipotle in adobo (minced)Pantry20 g
  • vegan cheese (shredded)Dairy60 g
  • high-fiber mini tortillasBakery2 pieces

per serving

Nutrition

663kcal

Carbs
88 g
Proteins
31 g
Fat
21 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Mixing bowl
  • Baking tray

step by step

Method

  1. Roast the sweet potato

    • Preheat the oven and dice the sweet potato.
    • Toss with a little oil and roast until tender and golden.
    Step 1

  2. Cook the filling

    • Sauté the onion and bell pepper in a pan until softened.
    • Add the beefless ground and cook until browned.
    • Stir in the lentils, Worcestershire sauce and taco seasoning and simmer.
    Step 2

  3. Make the chipotle yogurt sauce

    • Mix the plant-based yogurt with the minced chipotle in adobo.
    Step 3

  4. Assemble the bowls

    • Add the sweet potato and bean mixture to bowls.
    • Top with lettuce, tomato, chipotle yogurt sauce and vegan cheese.
    • Serve with the mini tortillas.
    Step 4
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