Hot Maple Street Corn Sweet Potato Bowl
Roasted sweet potatoes topped with spicy soy chorizo, a creamy street corn salad, and a sweet heat chili drizzle.
Prep
15 min
Cook
30 min
Total
45 min
Servings
4
Ingredients
Instructions
- 1
Preheat the oven to 400 F (200 C). Toss the sweet potatoes with 1 tbsp olive oil and the salt. Spread in a single layer on a baking sheet and roast 25 to 30 minutes, flipping halfway, until tender and lightly browned.
- 2
In a large bowl, combine the corn, jalapeño, red onion, cilantro, and vegan feta. Add the vegan sour cream, vegan mayo, lime juice, garlic powder, and chili powder. Stir until evenly coated and set aside.
- 3
Heat 1 tsp olive oil in a skillet over medium heat. Squeeze the soy chorizo out of its casing into the pan and cook 5 to 6 minutes, breaking it up and stirring often, until heated through and crisp at the edges. No taco seasoning is needed.
- 4
Warm the maple syrup or agave (or honey) with the red pepper flakes and hot sauce for about 30 seconds. Stir well.
- 5
Divide the sweet potatoes among bowls. Top with soy chorizo, then a generous scoop of street corn salad. Finish with the hot drizzle and serve immediately.