Chipotle Black Bean Burrito Bowl With Roasted Sweet Potato, Avocado, Salsa Roja, Lime Crema & Tortilla Dippers

Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

STEP 1

Take out two saucepans, a large and a small roasting tray. Preheat your oven to 200°C / 180°C fan.

STEP 2

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 15-20 minutes or until tender. 

Alternatively, air fry for 20 minutes, shaking the tray every 5 minutes for an even cook.

STEP 3

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 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

Drain the beans and add them 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.