Vegetarian Tamale Bowl
with Spiced Sweet Potatoes & Pickled Jalapeño Crema
Craving some heat? We’ve got the perfect Tamale Bowl for you! The base of this Vegetarian Tamale Bowl starts with a masa corn cake made from masa harina flour, corn kernels and buttermilk, baked like a cornbread and then scooped on the bottom of the bento. A hearty bean medley of black, kidney and pinto beans are cooked with jalapeno, poblano and red bell peppers, onion and garlic and topped with a crumble of queso fresco. On the side are Mexican-spiced diced sweet potatoes combined with red onion and red bell peppers, then spiced with ancho and guajillo chile, oregano and coriander. To pour over your meal, we add a pickled jalapeno crema made from sour cream, pickled jalapenos and fresh cilantro- both tangy and delicious!
Nutrition Per Serving
Ingredients
Allergens: MilkSweet Potatoes
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Corn
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Red Onions
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Black Beans
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Dark Red Kidney Beans
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Pinto Beans
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Sour Cream
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Crushed Tomatoes
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Buttermilk
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Red Bell Peppers
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Olive Oil
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Water
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Cilantro
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Queso Fresco
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Poblano Peppers
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Unsalted Butter
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Jalapeño Peppers
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Sliced Jalapeño Peppers
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Masa Harina
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Yellow Cornmeal
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Honey
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Garlic
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Apple Cider Vinegar
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Ancho Chile Powder
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Sea Salt
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Cumin
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Coriander
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Guajillo Chile Powder
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Oregano
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Chipotle Peppers
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Baking Powder
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MICROWAVE
- Remove meal sleeve and pierce clear plastic film. 2. Microwave meal on HIGH for 2 minutes. If needed, heat an additional 30 seconds or until desired temperature is reached. 3. Carefully remove meal and let stand for 2 minutes. 4. Remove film, plate meal and enjoy!
OVEN
- Preheat oven to 375°F. 2. Remove meal sleeve and clear plastic film. 3. Place tray on an oven safe baking sheet, position in the center of the oven and heat for 5 minutes. 4. Check temperature. If needed, heat an additional 2 minutes or until desired temperature is reached. 5. Carefully remove meal, plate and enjoy!
Nutrition Per Serving
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