Bavette Steak with Sweet Potato Jumble
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Bavette Steak with Sweet Potato Jumble

Bavette Steak with Sweet Potato Jumble

with Black Beans, Cilantro Lime Rice, Vegan Crema & Tortilla Chips

If you’re in the market for a hearty, filling vegan dinner, we’ve got just the thing. Earthy sautéed mushrooms and tomato are tossed with hearty black beans and served with a colorful combo of roasted sweet potato and red onion alongside zesty cilantro rice. It’s all drizzled with a luscious vegan crema, and tortilla chips on the side for crunchy contrast. Top with fresh cilantro, a squeeze of lime juice, and a drizzle of hot sauce to complete this satisfying plant-based plate.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes


serving amount

2 unit

Sweet Potatoes

1 unit

Red Onion

1 tablespoon

Southwest Spice Blend

¾ cup

Jasmine Rice

1 unit

Veggie Stock Concentrate

4 ounce

Button Mushrooms

1 unit


¼ ounce


1 unit


1 unit

Black Beans

4 tablespoon

Vegan Crema

(Contains Soy)

2 teaspoon

Hot Sauce

1.5 ounce

Blue Corn Tortilla Chips

(Contains Sesame)

10 ounce

Bavette Steak

Not included in your delivery



5 teaspoon

Cooking Oil


Nutrition Values

/ per serving
Calories1330 kcal
Fat49 g
Saturated Fat11 g
Carbohydrate171 g
Sugar16 g
Dietary Fiber19 g
Protein50 g
Cholesterol70 mg
Sodium940 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Small pot
Paper Towel
Large Pan
Small pot


Start Prep

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Dice sweet potatoes into ½-inch pieces. Halve, peel, and cut onion into ½-inch-thick wedges.

Roast Veggies

• Toss sweet potatoes and onion on a baking sheet with a large drizzle of oil, Southwest Spice Blend, and a big pinch of salt and pepper. • Roast on top rack until veggies are tender, 25-30 minutes.

Cook Rice

• While veggies roast, in a small pot (medium pot for 4 servings), combine rice, 1¼ cups water (2¼ cups for 4), stock concentrate, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. • Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to use in Step 6.

Finish Prep

• Meanwhile, trim and quarter mushrooms (skip if your mushrooms are pre-sliced!). Dice tomato into ½-inch pieces. Roughly chop cilantro. Zest and quarter lime.

Pat chicken or steak dry with paper towels and season generously all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken or steak; cook chicken until browned and cooked through, 3-5 minutes per side, or cook steak to desired doneness, 5-7 minutes per side. Turn off heat; transfer to a cutting board. Wipe out pan.

Cook Mushrooms & Beans

• Heat a large drizzle of oil in a large pan over medium-high heat. Add mushrooms, tomato, a pinch of salt, and pepper; cook, stirring occasionally, until browned and tender, 5-7 minutes. • Stir in beans and their liquid; cook until beans are warmed through, 2-3 minutes more.

Use pan used for chicken or steak here.

Finish Veggies & Rice

• Add roasted veggies to pan with mushroom mixture; stir to combine. • Fluff rice with a fork; stir in half the cilantro and as much lime zest as you like. Taste and season with salt and pepper if needed.

Thinly slice chicken or steak against the grain; add to pan along with roasted veggies.


• Divide rice and veggie jumble between shallow bowls in separate sections. Drizzle everything with crema; top with remaining cilantro, a squeeze of lime juice, and as much hot sauce as you like. • Serve with tortilla chips and remaining lime wedges on the side.

Steak is fully cooked when internal temperature reaches 145°.