A Mexican-inspired dinner that is a winner every time when you’re looking for a flavour-forward meal, Chef! A bed of fluffy jasmine rice is crowned with Mexican spice-infused sweet potato, roasted until golden and delicious in the oven. Served with a pan-fried silky onion & rich black bean mixture, which is wonderfully balanced with a fresh & tangy tomato, chive & onion salad. Garnished with a creamy yoghurt drizzle & guacamole.
Black Bean & Sweet Potato Bowl
Black Bean & Sweet Potato Bowl
with guacamole & fresh chives
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Black Beans
- ButtaNutt Macadamia Nut Yoghurt
- Fresh Chives
- Green Leaves
- Guacamole
- Jasmine Rice
- Lime Juice
- Old Stone Mill Mexican Spice
- Onion
- Onions
- Sweet Potato Chunks
- 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.
MMMEXICAN 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).
BEAN & Onion MEDLEY
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 beans and fry until charred, 3-4 minutes (shifting occasionally). Remove from the heat and season.
SIMPLE SALAD
To a salad bowl, add and toss together the remaining Onion (to taste), the green leaves, the Tomato, ½ the chives, the lime juice, a drizzle of olive oil and seasoning. Set aside.
TIME TO DINE
Make a bed of the steaming rice. Top with the roasted sweet potato, the bean mixture, and side with the fresh tomato salad. Drizzle over the macadamia nut yoghurt and dollop over the Guacamole. Garnish with the remaining chives.
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.
MMMEXICAN 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).
BEAN & Onion MEDLEY
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 beans and fry until charred, 3-4 minutes (shifting occasionally). Remove from the heat and season.
SIMPLE SALAD
To a salad bowl, add and toss together the remaining Onion (to taste), the green leaves, the Tomato, ½ the chives, the lime juice, a drizzle of olive oil and seasoning. Set aside.
TIME TO DINE
Make a bed of the steaming rice. Top with the roasted sweet potato, the bean mixture, and side with the fresh tomato salad. Drizzle over the macadamia nut yoghurt and dollop over the Guacamole. Garnish with the remaining chives.
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.
MMMEXICAN 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).
BEAN & Onion MEDLEY
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 beans and fry until charred, 4-5 minutes (shifting occasionally). Remove from the heat and season.
SIMPLE SALAD
To a salad bowl, add and toss together the remaining Onion (to taste), the green leaves, the Tomato, ½ the chives, the lime juice, a drizzle of olive oil and seasoning. Set aside.
TIME TO DINE
Make a bed of the steaming rice. Top with the roasted sweet potato, the bean mixture, and side with the fresh tomato salad. Drizzle over the macadamia nut yoghurt and dollop over the Guacamole. Garnish with the remaining chives.
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.
MMMEXICAN 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).
BEAN & Onion MEDLEY
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 beans and fry until charred, 4-5 minutes (shifting occasionally). Remove from the heat and season.
SIMPLE SALAD
To a salad bowl, add and toss together the remaining Onion (to taste), the green leaves, the Tomato, ½ the chives, the lime juice, a drizzle of olive oil and seasoning. Set aside.
TIME TO DINE
Make a bed of the steaming rice. Top with the roasted sweet potato, the bean mixture, and side with the fresh tomato salad. Drizzle over the macadamia nut yoghurt and dollop over the Guacamole. Garnish with the remaining chives.
Frequently Asked Questions
What is the preparation time for Black Bean & Sweet Potato Bowl?
The preparation time for Black Bean & Sweet Potato Bowl with guacamole & fresh chives is between 25 and 45 minutes.
What is the total time required to make Black Bean & Sweet Potato Bowl with guacamole & fresh chives?
The total time required to make Black Bean & Sweet Potato Bowl with guacamole & fresh chives is between 40 and 60 minutes.
How many servings does Black Bean & Sweet Potato Bowl provide?
4 servings
What are the main ingredients in Black Bean & Sweet Potato Bowl?
Black Beans, ButtaNutt Macadamia Nut Yoghurt, Fresh Chives, Green Leaves, Guacamole, Jasmine Rice, Lime Juice, Old Stone Mill Mexican Spice, Onion, Onions, Sweet Potato Chunks, Tomato, Tomatoes
What is the nutritional information of Black Bean & Sweet Potato Bowl?
Calories: 930, Carbs: 148 grams, Fat: grams, Protein: 21.4 grams, Sugar: 27.8 grams, Salt: 1514 grams
How do I prepare Black Bean & Sweet Potato Bowl?
TIME TO DINE: Make a bed of the steaming rice. Top with the roasted sweet potato, the bean mixture, and side with the fresh tomato salad. Drizzle over the macadamia nut yoghurt and dollop over the guacamole. Garnish with the remaining chives. SIMPLE SALAD: To a salad bowl, add and toss together the remaining onion (to taste), the green leaves, the tomato, ½ the chives, the lime juice, a drizzle of olive oil and seasoning. Set aside. BEAN & ONION MEDLEY: 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 beans and fry until charred, 3-4 minutes (shifting occasionally). Remove from the heat and season. MMMEXICAN 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 Black Bean & Sweet Potato Bowl?
Black Beans, ButtaNutt Macadamia Nut Yoghurt, Fresh Chives, Green Leaves, Guacamole, Jasmine Rice, Lime Juice, Old Stone Mill Mexican Spice, Onion, Onions, Sweet Potato Chunks, Tomato, Tomatoes
How many calories does Black Bean & Sweet Potato Bowl have?
930 calories
How much fat content does Black Bean & Sweet Potato Bowl have?
grams
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