Sweet Potato and Refried Bean Burrito Bowl
with Soured Cream and Cheese
- Celery
- Milk
- Celery
- May contain traces of allergens
Our Sweet Potato and Refried Bean Burrito Bowl is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
Ingredients
1
Green Pepper
(May be present: Celery)
300
Diced Sweet Potato
2
Mexican Style Spice Mix
1
Black Beans
2
Garlic Clove
30
Tomato Puree
10
Vegetable Stock Paste
(Contains: Celery)
1
Lime
1
Spring Onion
30
Mature Cheddar Cheese
(Contains: Milk)
1
Steamed Basmati Rice
75
Soured Cream
(Contains: Milk)
Not included in your delivery
100
Water for the Beans
Nutrition Values
Utensils
Cooking Steps
a) Preheat your oven to 220°C. Halve the pepper and discard the core and seeds. Slice into thin strips.
b) Pop the pepper and diced sweet potato onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over half the Mexican style spice mix. Toss to coat, then spread out in a single layer.
c) When the oven is hot, roast on the top shelf until golden and tender, 15-18 mins.
d) Meanwhile, peel and grate the garlic (or use a garlic press).
a) Drain and rinse the black beans in a sieve. Put half the black beans in a bowl and mash with a fork or masher until broken up.
b)Heat a drizzle of oil in a medium frying pan on medium-high heat. Once hot, add the garlic, tomato puree and remaining Mexican style spice mix. Stir-fry for 30 secs.
c) Stir in the water for the beans (see ingredients for amount), vegetable stock paste and black beans (whole and crushed).
d) Bring to the boil, then reduce the heat to medium and simmer until the sauce has thickened, 6-8 mins.
a) While the beans simmer, zest the lime and cut into wedges.
b) Trim and thinly slice the spring onion.
c) Grate the cheese.
a) About 3 mins before the sweet potatoes and peppers are ready, cook the rice according to pack instructions.
b) When cooked, transfer the rice to a bowl and stir through the lime zest.
a) Reheat the beans if necessary.
b) Add a splash of water if they're a little dry. Taste and add salt and pepper if needed.
a) Divide the rice between your bowls.
b) Top with the refried beans, roasted sweet potatoes and peppers.
c) Add a dollop of soured cream, then finish with the grated cheese and spring onion.
d) Serve with the lime wedges alongside for squeezing over. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The bold Mexican spices deliver real depth, with the sweetness of roasted sweet potato balancing the heat of the beans. Some find the spice level higher than expected, so using less of the spice mix is an easy way to dial it back.
- Ease of prep: Quick and straightforward for most, though the sweet potato often needs a few extra minutes beyond the stated roasting time to cook through fully.
- Suggestions: Add guacamole, fresh coriander, or jalapeños for extra freshness; stirring the soured cream through the bean mixture rather than dolloping it on top is a popular finishing touch. Some also cook the sweet potato and pepper in an air fryer for a crispier result.
- Next-day meals: Leftovers keep well and taste great the following day, making this a handy option for a packed lunch.
- Portions: A generous, filling bowl for most; those wanting more substance suggest increasing the beans relative to the rice.
