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 & Bean Bowl
Sweet Potato & Bean Bowl
with a fresh avocado salsa & charred corn
Hands on Time: 25 - 35 minutes
Overall Time: 45 - 55 minutes
Ingredients:
- Avocado
- Avocados
- Black Beans
- Buttanut Macadamia 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)
- Seasoning (salt & pepper)
- Water
READY THE RICE
Preheat the oven to 200°C. Place the rice in a pot with 150ml [300ml]|#7DA0D7 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 on a roasting tray. Coat in oil, the Mexican spice and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
FRIED BEANS & Corn
Place a pan over medium heat with a drizzle of oil. When hot, fry ½ the Onion until golden, 4-5 minutes (shifting occasionally). Add the corn and beans. Fry until charred, 3-4 minutes (shifting occasionally). Remove from the heat and season.
ZESTY AVO
Halve the Avocado and remove the pip. Keeping the flesh intact, peel the skin off one half [both halves]|#7DA0D7. 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 Onion (to taste), the Tomato, ½ the 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, the charred Corn and bean mixture, and side with the fresh Tomato and avo salsa. Drizzle over the macadamia nut yoghurt and garnish with the remaining coriander.
READY THE RICE
Preheat the oven to 200°C. Place the rice in a pot with 150ml [300ml]|#7DA0D7 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 on a roasting tray. Coat in oil, the Mexican spice and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
FRIED BEANS & Corn
Place a pan over medium heat with a drizzle of oil. When hot, fry ½ the Onion until golden, 4-5 minutes (shifting occasionally). Add the corn and beans. Fry until charred, 3-4 minutes (shifting occasionally). Remove from the heat and season.
ZESTY AVO
Halve the Avocado and remove the pip. Keeping the flesh intact, peel the skin off one half [both halves]|#7DA0D7. 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 Onion (to taste), the Tomato, ½ the 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, the charred Corn and bean mixture, and side with the fresh Tomato and avo salsa. Drizzle over the macadamia nut yoghurt and garnish with the remaining coriander.
READY THE RICE
Preheat the oven to 200°C. Place the rice in a pot with 450ml [600ml]|#7DA0D7 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 on a roasting tray. Coat in oil, the Mexican spice and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 30-35 minutes (shifting halfway).
FRIED BEANS & Corn
Place a pan over medium heat with a drizzle of oil. When hot, fry ½ the Onion until golden, 6-7 minutes (shifting occasionally). Add the corn and beans. Fry until charred, 4-5 minutes (shifting occasionally). Remove from the heat and season.
ZESTY AVO
Halve the Avocados and remove the pips. Keeping the flesh intact, peel the skin off one and a half [all]|#7DA0D7 sides of the avocados. Thinly slice and set aside. 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 onion (to taste), the Tomatoes, ½ the 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, the charred Corn and bean mixture, and side with the fresh Tomato and avo salsa. Drizzle over the macadamia nut yoghurt and garnish with the remaining coriander.
READY THE RICE
Preheat the oven to 200°C. Place the rice in a pot with 450ml [600ml]|#7DA0D7 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 on a roasting tray. Coat in oil, the Mexican spice and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 30-35 minutes (shifting halfway).
FRIED BEANS & Corn
Place a pan over medium heat with a drizzle of oil. When hot, fry ½ the Onion until golden, 6-7 minutes (shifting occasionally). Add the corn and beans. Fry until charred, 4-5 minutes (shifting occasionally). Remove from the heat and season.
ZESTY AVO
Halve the Avocados and remove the pips. Keeping the flesh intact, peel the skin off one and a half [all]|#7DA0D7 sides of the avocados. Thinly slice and set aside. 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 onion (to taste), the Tomatoes, ½ the 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, the charred Corn and bean mixture, and side with the fresh Tomato and avo salsa. Drizzle over the macadamia nut yoghurt and garnish with the remaining coriander.
Frequently Asked Questions
What is the preparation time for Sweet Potato & Bean Bowl?
The preparation time for Sweet Potato & Bean Bowl with a fresh avocado salsa & charred corn is between 25 and 35 minutes.
What is the total time required to make Sweet Potato & Bean Bowl with a fresh avocado salsa & charred corn?
The total time required to make Sweet Potato & Bean Bowl with a fresh avocado salsa & charred corn is between 45 and 55 minutes.
How many servings does Sweet Potato & Bean Bowl provide?
4 servings
What are the main ingredients in Sweet Potato & Bean Bowl?
Avocado, Avocados, Black Beans, Buttanut Macadamia Nut Yoghurt, Corn, Fresh Coriander, Jasmine Rice, Lime Juice, Old Stone Mill Mexican Spice, Onion, Onions, Sweet Potato, Tomato, Tomatoes
What is the nutritional information of Sweet Potato & Bean Bowl?
Calories: 1108, Carbs: 164 grams, Fat: grams, Protein: 24.3 grams, Sugar: 29.6 grams, Salt: 1014 grams
How do I prepare Sweet Potato & Bean Bowl?
BRING ON THE BURRITO BOWL: Make a bed of the steaming rice. Top with the roasted sweet potato, the charred corn and bean mixture, and side with the fresh tomato and avo salsa. Drizzle over the macadamia nut yoghurt and garnish with the remaining coriander. LET’S SALSA: To the bowl with the avo, toss through the remaining onion (to taste), the tomato, ½ the coriander, a drizzle of olive oil and seasoning. Set aside. ZESTY AVO: Halve the avocado and remove the pip. Keeping the flesh intact, peel the skin off one half [both halves]|#7DA0D7. 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 onion until golden, 4-5 minutes (shifting occasionally). Add the corn and beans. Fry until charred, 3-4 minutes (shifting occasionally). Remove from the heat and season. SPICY SWEET POTATO: Spread the sweet potato on a roasting tray. Coat in oil, the Mexican spice and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway). READY THE RICE: Preheat the oven to 200°C. Place the rice in a pot with 150ml [300ml]|#7DA0D7 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 & Bean Bowl?
Avocado, Avocados, Black Beans, Buttanut Macadamia Nut Yoghurt, Corn, Fresh Coriander, Jasmine Rice, Lime Juice, Old Stone Mill Mexican Spice, Onion, Onions, Sweet Potato, Tomato, Tomatoes
How many calories does Sweet Potato & Bean Bowl have?
1108 calories
How much fat content does Sweet Potato & Bean Bowl have?
grams
Woolies Products in this dish
