What are the main ingredients in Sweet Potato Burrito Bowl?

Oil (cooking, olive or coconut), Salt & Pepper, Water

What is the nutritional information of Sweet Potato Burrito Bowl?

Calories: 985, Carbs: 158 grams, Fat: grams, Protein: 22.9 grams, Sugar: 28.7 grams, Salt: 1007 grams

How do I prepare Sweet Potato Burrito Bowl?

BRING ON THE BURRITO BOWL: Make a bed of the steaming rice. Top with the roasted sweet potato and the charred corn & bean mixture. Side with the fresh tomato & avo salsa. Drizzle over the cashew yoghurt and garnish with the remaining chopped coriander! LET’S SALSA: To the bowl with the avo, toss through the remaining diced onion (to taste), the diced tomato, ½ the chopped coriander, a drizzle of olive oil, and seasoning. Set aside. ZESTY AVO: Halve the avocado and remove the pip. Peel the skin off, keeping the flesh intact. Dice the avocado and place into a bowl. Drizzle with lime juice and season. FRIED BEANS & CORN: Place a pan over medium heat with a drizzle of oil. When hot, fry ½ the diced onion until golden, 4-5 minutes (shifting occasionally). Add the corn and the drained beans. Fry until charred, 3-4 minutes (shifting occasionally). Remove from the heat and season. SPICY SWEET POTATO: Spread the sweet potato pieces on a roasting tray. Coat in oil, the Mexican spice, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). READY THE RICE: Preheat the oven to 200°C. Place the rinsed rice in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.

What should be prepared from my kitchen to make Sweet Potato Burrito Bowl?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Sweet Potato Burrito Bowl

If you don’t like messy food, you will love this burrito-wrap-turned-into-a-bowl recipe, Chef! Featuring the same popular flavours, grab a fork and dig into a bowl of jasmine rice topped with Mexican-spiced roasted sweet potato. Completing the dish are a charred corn & bean medley and tomato-avo salsa.

Sweet Potato Burrito Bowl

with a fresh avocado salsa & charred corn

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Avocado
Avocados
Black Beans
Cashew Nut Yoghurt
Corn
Fresh Coriander
Jasmine Rice
Lime Juice
Old Stone Mill Mexican Spice
Onion
Onions
Sweet Potato
Tomato
Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Serves 1

READY THE RICE
Preheat the oven to 200°C. Place the rinsed rice in a pot with 150ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
SPICY SWEET POTATO
Spread the sweet potato pieces on a roasting tray. Coat in oil, the Mexican spice, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
FRIED BEANS & CORN
Place a pan over medium heat with a drizzle of oil. When hot, fry ½ the diced onion until golden, 4-5 minutes (shifting occasionally). Add the corn and the drained beans. Fry until charred, 3-4 minutes (shifting occasionally). Remove from the heat and season.
ZESTY AVO
Halve the avocado and set aside half for another meal. Peel the skin off, keeping the flesh intact. Dice the avocado and place into a bowl. Drizzle with lime juice and season.
LET’S SALSA
To the bowl with the avo, toss through the remaining diced onion (to taste), the diced tomato, ½ the chopped coriander, a drizzle of olive oil, and seasoning. Set aside.
BRING ON THE BURRITO BOWL
Make a bed of the steaming rice. Top with the roasted sweet potato and the charred corn & bean mixture. Side with the fresh tomato & avo salsa. Drizzle over the cashew yoghurt and garnish with the remaining chopped coriander!

Jasmine Rice - 75ml
Sweet Potato - 250g
Old Stone Mill Mexican Spice - 10ml
Onion - 1
Corn - 50g
Black Beans - 120g
Avocado - 1
Lime Juice - 10ml
Tomato - 1
Fresh Coriander - 3g
Cashew Nut Yoghurt - 30ml

Download the Recipe

Serves 2

READY THE RICE
Preheat the oven to 200°C. Place the rinsed rice in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
SPICY SWEET POTATO
Spread the sweet potato pieces on a roasting tray. Coat in oil, the Mexican spice, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
FRIED BEANS & CORN
Place a pan over medium heat with a drizzle of oil. When hot, fry ½ the diced onion until golden, 4-5 minutes (shifting occasionally). Add the corn and the drained beans. Fry until charred, 3-4 minutes (shifting occasionally). Remove from the heat and season.
ZESTY AVO
Halve the avocado and remove the pip. Peel the skin off, keeping the flesh intact. Dice the avocado and place into a bowl. Drizzle with lime juice and season.
LET’S SALSA
To the bowl with the avo, toss through the remaining diced onion (to taste), the diced tomato, ½ the chopped coriander, a drizzle of olive oil, and seasoning. Set aside.
BRING ON THE BURRITO BOWL
Make a bed of the steaming rice. Top with the roasted sweet potato and the charred corn & bean mixture. Side with the fresh tomato & avo salsa. Drizzle over the cashew yoghurt and garnish with the remaining chopped coriander!

Jasmine Rice - 150ml
Sweet Potato - 500g
Old Stone Mill Mexican Spice - 20ml
Onion - 1
Corn - 100g
Black Beans - 240g
Avocado - 1
Lime Juice - 20ml
Tomato - 1
Fresh Coriander - 5g
Cashew Nut Yoghurt - 60ml

Download the Recipe

Serves 3

READY THE RICE
Preheat the oven to 200°C. Place the rinsed rice in a pot with 450ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
SPICY SWEET POTATO
Spread the sweet potato pieces on a roasting tray. Coat in oil, the Mexican spice, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
FRIED BEANS & CORN
Place a pan over medium heat with a drizzle of oil. When hot, fry ½ the diced onion until golden, 6-7 minutes (shifting occasionally). Add the corn and the drained beans. Fry until charred, 4-5 minutes (shifting occasionally). Remove from the heat and season.
ZESTY AVO
Halve the avocados and set aside one of the halves for another meal. Peel the skin off, keeping the flesh intact. Dice the avocado and place into a bowl. Drizzle with lime juice and season.
LET’S SALSA
To the bowl with the avo, toss through the remaining diced onion (to taste), the diced tomato, ½ the chopped coriander, a drizzle of olive oil, and seasoning. Set aside.
BRING ON THE BURRITO BOWL
Make a bed of the steaming rice. Top with the roasted sweet potato and the charred corn & bean mixture. Side with the fresh tomato & avo salsa. Drizzle over the cashew yoghurt and garnish with the remaining chopped coriander!

Jasmine Rice - 225ml
Sweet Potato - 750g
Old Stone Mill Mexican Spice - 30ml
Onions - 2
Corn - 150g
Black Beans - 360g
Avocados - 2
Lime Juice - 30ml
Tomatoes - 2
Fresh Coriander - 8g
Cashew Nut Yoghurt - 90ml

Download the Recipe

Serves 4

READY THE RICE
Preheat the oven to 200°C. Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
SPICY SWEET POTATO
Spread the sweet potato pieces on a roasting tray. Coat in oil, the Mexican spice, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
FRIED BEANS & CORN
Place a pan over medium heat with a drizzle of oil. When hot, fry ½ the diced onion until golden, 6-7 minutes (shifting occasionally). Add the corn and the drained beans. Fry until charred, 4-5 minutes (shifting occasionally). Remove from the heat and season.
ZESTY AVO
Halve the avocados and remove the pips. Peel the skin off, keeping the flesh intact. Dice the avocado and place into a bowl. Drizzle with lime juice and season.
LET’S SALSA
To the bowl with the avo, toss through the remaining diced onion (to taste), the diced tomato, ½ the chopped coriander, a drizzle of olive oil, and seasoning. Set aside.
BRING ON THE BURRITO BOWL
Make a bed of the steaming rice. Top with the roasted sweet potato and the charred corn & bean mixture. Side with the fresh tomato & avo salsa. Drizzle over the cashew yoghurt and garnish with the remaining chopped coriander!