Bols burrito au Beyond Meat® et aux patates douces façon tex-mex

Très riche en fibres

Végétarien

avec riz, crème à la lime et salsa maison

10 min

Difficulté: 1/3

Ingrédients : Burger végé (eau, protéine de pois, huile de canola, arôme, huile de coco raffinée, protéine de riz, levure séchée, beurre de cacao, méthylcellulose, fécule de pomme de terre, extrait de pomme, chlorure de potassium, sel, vinaigre, jus de citron concentré, extrait de jus de betterave (glycérine végétale, eau, acide ascorbique, extrait de betterave, maltodextrine), extrait de grenade, lécithine de tournesol, vitamines et minéraux (niacine, chlorhydrate de pyridoxine, chlorhydrate de thiamine, riboflavine, cyanocobalamine, pantothénate de calcium, orthophosphate ferrique, sulfate de zinc)) • Tomate Roma • Patates douces • Poivron • Riz basmati • Lime • Crème sure (lait) (substances laitières, substances laitières modifiées, amidon de maïs modifié, phosphate de sodium, citrate de sodium, carraghénane, gomme de caroube, gomme guar, enzyme microbienne, culture bactérienne, alginate de propylène glycol, gomme de xanthane) • Sauce au chipotle (lait, soya, œuf, moutarde) (eau, huile de canola et/ou de soya, sucres (sucre, mélasse de fantaisie), pâte de tomates, vinaigre, sel, ail déshydraté, poudre de chili, crème sure en poudre [substances laitières modifiées, culture bactérienne, acide lactique, acide citrique, tocophérols, palmitate d'ascorbyle], fécule de maïs modifiée, jaune d'œuf congelé, acide lactique, babeurre en poudre, poudre d'oignon, farine de moutarde, piment ancho, paprika fumé, jus de citron concentré, oléorésine de paprika, polysorbate 60, caramel, sorbate de potassium, benzoate de sodium, lécithine de soya, gomme xanthane, EDTA de calcium disodique, épices, extrait d'épices) • Pâte tex-mex (moutarde) (pâte de tomates, mélange de tomates (tomates, jus de tomates, acide citrique, chlorure de calcium), sel, eau, huile végétale, sucres (sucre, maltodextrine), piments chipotle, oignons, piments rouges, vinaigre, paprika fumé, oléorésine de paprika, fécule de maïs modifiée, poudre d'ail, moutarde, poudre de cacao, vinaigre de riz, poudre d'oignon, assaisonnement, épices, fines herbes, arôme naturel, gomme xanthane, acide acétique) • Oignon vert.

Allergens

Soya

Moutarde

Blé

Lait

Sulfites

Crustacés

Oeuf

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Poisson

Gluten

Tags

Très riche en fibres

Végétarien

Dinner-bowls

Ingrédients

Beyond Meat®

2 unit(s)

Riz basmati

0.75 cup

Patates douces

1 unit(s)

Poivron

1 unit(s)

Tomato

2 unit(s)

Oignon vert

1 unit(s)

Lime

1 unit(s)

Pâte tex-mex

1 tbsp

Crème sure

43 mL

Sauce au chipotle

2 tbsp

Poivre

0.25 tsp

Sel

0.375 tsp

Huile

2.5 tbsp

Sucre

0.5 tsp

Preparation

Before starting, preheat the oven to 450°F.
Wash and dry all produce.
To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
Using a strainer, rinse rice until water runs clear.
To the boiling water, stir in rice and reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
Remove from heat. Set aside, still covered.
Meanwhile, peel, then cut sweet potato into 1/2-inch cubes.

To a parchment-lined baking sheet, add sweet potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
Roast in the middle of the oven for 16-18 min, stirring halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, switching baking sheet positions halfway through.)

Meanwhile, core, then cut pepper into 1/4-inch pieces.
Heat a large non-stick pan over medium-high.
When hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Cook for 3-4 min, stirring occasionally, until tender-crisp and charred in spots. Season with salt and pepper.
Remove the pan from heat, then transfer peppers to a plate to cool.

Reheat the same pan over medium.
When hot, add 1 tbsp (2 tbsp) oil, then Beyond Meat® patties. Cook for 5-6 min, breaking up patties into bite-sized pieces, until crispy.**
Add Tex-Mex paste, chipotle sauce and 1/3 cup (2/3 cup) water. Cook for 2-3 min, stirring occasionally, until slightly thickened.
Remove from heat. Season with pepper. Cover to keep warm.

Cut tomatoes into 1/4-inch pieces.
Thinly slice green onion.
Zest, then juice half the lime (whole lime for 4 servings). Cut any remaining lime into wedges.
To a medium bowl, add tomatoes, half the charred peppers, half the green onions, half the lime juice and 1/2 tsp (1 tsp) sugar. Season with salt and pepper, then stir to combine.

To a small bowl, add sour cream, lime zest and remaining lime juice. Season with salt and pepper, then stir to combine.
Fluff rice with a fork, then stir in remaining peppers and remaining green onions.
Divide rice between bowls. Top with sweet potatoes, Beyond Meat® and DIY salsa.
Dollop with lime crema.
Squeeze a lime wedge over top, if you like.

Nutrition per serving

880

kcal

Calories

Fat

Saturated Fat

106

Carbohydrate

Sugar

Dietary Fiber

Protein

Cholesterol