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Sweet Potato Cilantro-Lime Rice Bowl
with black beans and chipotle crema
Prep & Cook Time: 10-15 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Milk
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Under %{max_calories} caloriesVegetarian
Chef
David Padilla
This meal has many amazing, tasty moving parts: feisty peppers, hearty beans, the slight heat and flavor bounty of chipotle crema, fresh lime (and cilantro lime salt!), and delicious rice. With so much going on, it's amazing it gets distilled into one perfect meal. But amazement is our middle name. (Not Shirley like it says on the old birth certificate.)
In Your Box (serves 2)
- 15½ oz. Black Beans
- 8 oz. Cilantro Lime Rice
- 6 oz. Sweet Potato Cubes
- 1 Poblano Pepper
- 1 Lime
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2 oz. Sour Cream
- 2 Green Onions
- ½ tsp. Chipotle Seasoning
- ½ tsp. Cilantro Lime Pepper Salt
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) 7322rz3J
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Calories510
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Carbohydrates82g
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Net Carbs77g
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Fat13g
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Protein16g
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Sodium1160mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Mixing Bowl
- 1 Microwave-Safe Bowl
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil. If using Impossible burger, break up until burger reaches a minimum internal temperature of 160 degrees, 4-6 minutes. If using scallops, pat dry and cook until scallops reach minimum internal temperature, 1-2 minutes per side. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same. If using shrimp, pat dry and cook until shrimp reach minimum internal temperature, 2-3 minutes per side. If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes. Add to bowl as desired.
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1 Cook the Sweet Potatoes
Place sweet potatoes and 1 Tbsp. water in a microwave-safe bowl. Cover with a damp paper towel and microwave covered until tender, 3-5 minutes.
Carefully remove from microwave. Season sweet potatoes with a pinch of salt and pepper.While sweet potatoes cook, continue recipe. -
2 Prepare the Ingredients
Trim and slice white portions of green onions into 1/2" pieces. Thinly slice remaining green portions of green onions on an angle. Keep white and green portions separate.
Halve lime and cut halves into wedges. Drain black beans.Stem poblano pepper, seed, and cut into 1/2" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping. -
3 Cook Vegetables and Add Rice
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add sweet potatoes, poblanos (use less if spice-averse), white portions of green onions, and cilantro lime pepper salt to hot pan. Stir occasionally until sweet potatoes are lightly browned, 3-5 minutes.Add rice, black beans, and a pinch of salt. Stir occasionally until combined and heated through, 2-3 minutes.Remove from burner.While vegetables and rice cook, continue recipe. -
4 Make Chipotle Crema and Finish Dish
Combine sour cream, 2 tsp. water, and chipotle seasoning (to taste) in a mixing bowl. Set aside.
Plate dish as pictured on front of card, garnishing with chipotle crema (to taste) and green portions of green onions. Squeeze lime wedges over dish to taste. Bon appétit!
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