HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBrown Rice Burrito Bake
Brown Rice Burrito Bake

Brown Rice Burrito Bake

with Roasted Sweet Potato & Red Pepper

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At HelloFresh we think it’s no bad thing to do things a little differently, and tonight’s recipe is a case in point. Packed with fresh flavours and good for you ingredients, think of this dish as a deconstructed burrito in a bowl! Give this dish centre-stage on your kitchen table, share between bowls and enjoy in a traditional, communal style!


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Small Sweet Potato

1 unit(s)

Red Pepper

1 pot(s)

Ground Cumin

1 pot(s)

Smoked Paprika

1 pinch

Chilli Flakes

1 sachet

Vegetable Stock Powder


150 grams

Brown Basmati Rice

1 bunch(es)


2 block(s)

Mature Cheddar Cheese


1 unit(s)


1 pack(s)

Red Kidney Beans

150 grams

Sour Cream


1 unit(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3950 kJ
Energy (kcal)944 kcal
Fat46.0 g
of which saturates21.0 g
Carbohydrate99 g
of which sugars15.0 g
Protein30 g
Salt1.9 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Oven dish
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Fill and boil your kettle. Chop the sweet potato into 2cm cubes (no need to peel!). Halve the pepper and discard the core and seeds, chop into 2cm pieces. Pop the potato and pepper on a baking tray, drizzle with oil and sprinkle over the ground cumin, paprika, salt and pepper and a pinch of chilli flakes (careful, they're hot!). Toss and roast on the top shelf of your oven, 20-25 mins, turning halfway through cooking.


Meanwhile, pour some boiling water (you'll need quite a lot) into a large saucepan and place on high heat. Bring back to the boil, then stir in and dissolve the vegetable stock powder. Add the brown rice and simmer until cooked, 25-30 mins (add more water if it all boils away). Meanwhile, roughly chop the coriander (stalks and all) and grate the cheddar cheese. Zest and halve the lime. Drain and rinse the kidney beans in a sieve.


Put the sour cream in a bowl and stir in the lime zest. Season with salt and pepper and stir together. Slice lengthways into the avocado. Once you reach the stone turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop out the flesh onto a board. Chop into 2cm chunks. Put the avocado into a bowl and squeeze over half the lime juice.


Preheat your grill to high. When the rice is almost cooked, add the kidney beans to your saucepan and cook for a further 3 mins. Drain the rice and beans in the sieve and return to the pan. Cover with a lid and keep warm off the heat if it's ready before everything else. Stir the remaining lime juice and half the coriander through the rice and beans, then transfer to an ovenproof dish.


Add the roasted vegetables to the dish with the rice and gently combine everything together. Sprinkle over the grated cheese and pop the dish under your grill until the cheese is bubbling, 3-4 mins.


Remove from your grill and scatter over the avocado. Dollop the sour cream across the top and sprinkle with the remaining coriander and a final scattering of chilli flakes if you like a kick! Share between your bowls. Enjoy!