Chipotle Black Bean Burrito Bowl With Roasted Sweet Potato, Avocado, Salsa Roja, Lime Crema & Tortilla Dippers
Cooking instructions
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Boil your kettle, then take out two saucepans, a large and a small roasting tray. Preheat your oven to 200°C / 180°C fan.
STEP 2
Place the rice into one of your saucepans and cover with 2.5x its volume in water. Bring to the boil, then reduce the heat, cover and continue to cook for 8-10 minutes or until tender but al dente. Drain and set aside to keep warm.
STEP 3
Cut the sweet potato into 1.5cm cubes and add to your large roasting tray. Toss through a drizzle of oil and season well with salt and pepper. Roast for 15 minutes or until tender.
STEP 4
Use scissors or a knife to cut the fresh corn tortillas into triangles, place into your smaller baking tray and drizzle or brush them with a little olive oil. Once the sweet potato has had 5 minutes, bake the corn tortillas for the final 10 minutes of cooking time until perfectly crispy, turning halfway through. Season with a little salt and pepper.
STEP 5
Pour the beans (including the juices) into your other saucepan along with the chipotle sauce and 1 tbsp of extra virgin olive oil and warm them through, around 5 minutes. Season well with salt and pepper.
STEP 6
Cut the avocado in half and scoop out the flesh. Slice it thinly.
STEP 7
To serve, add the rice, beans, sweet potato and avocado into two bowls. Spoon over the salsa roja, lime crema and serve the crispy tortilla chips on the side.
What's in your box?
Chipotle Sauce
Fresh Corn Tortillas
Avocado
Sweet Potato
Lime Crema
Salsa Roja
Black Beans
Basmati Rice
Ingredients / Allergens
Garlic, chipotle peppers, onion, vinegar, tomato puree, dry peppers, cumin, smoked paprika, agave, extra virgin olive oil, plum tomatoes, jalapenos, onion, garlic, lime juice, coriander, organic soy yoghurt (soy, water, selected live cultures (Bifidus, Acidophilus)), jalapenos, cashews, sweet potato, basmati rice, black beans, avocado
For allergens please see ingredients in bold
Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, PEANUTS, MUSTARD, SESAME SEEDS, SULPHITES
Nutrition information | per person |
---|---|
Calories | 780kcal |
Total Fat | 13.2g |
Saturated Fat | 2.3g |
Salt | 0.8g |
Total Carbohydrate | 165.6g |
Fibre | 18.8g |
Protein | 23.1g |