Chipotle Sweet Potato and Black Bean Rice Bowl
with Charred Corn, Cheese and Coriander Salsa
Looking for a quick and tasty midweek dinner option? Try cooking up our Chipotle Sweet Potato and Black Bean Rice Bowl in just 20 minutes for a delicious and speedy meal.
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 war 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.
Ingredients
200
Diced Sweet Potato
150
Basmati Rice
1
Coriander
2
Garlic Clove
½
Lime
150
Sweetcorn
1
Black Beans
10
Vegetable Stock Paste
(Contains Celery)
20
Chipotle Paste
1
Tomato Passata
50
Greek Style Salad Cheese
(Contains Milk)
Not included in your delivery
1
Olive Oil for the Salsa
½
Sugar
50
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Preheat your oven to 240°C/220°C fan/gas mark 9. Boil a full kettle.
b) Pop the sweet potato onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
c) When the oven is hot, roast on the top shelf until soft and golden, 16-18 mins. Turn halfway through.
a) Pour the boiled water from your kettle into a large saucepan with 1/4 tsp salt on high heat.
b) Add the rice and cook for 10-12 mins.
c) One cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
d) Meanwhile, roughly chop the coriander (stalks and all). Peel and grate the garlic (or use a garlic press) and cut the lime into wedges. Drain the sweetcorn in a sieve.
a) Heat a large frying pan on high heat (no oil).
b) Once hot, add the sweetcorn and cook until charred, 5-6 mins. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.
c) Transfer the sweetcorn to a small bowl, then mix in the coriander and olive oil for the salsa (see pantry for amount).
d) Season with salt and pepper, stir together and set your salsa aside.
a) Drain and rinse the black beans in a sieve.
b) Pop the (now empty) frying pan back on medium-high heat with a drizzle of oil. Once hot, add the garlic and stir-fry for 1 min.
c) Stir in the beans, veg stock paste, chipotle paste, passata, sugar and water for the sauce (see pantry for both amounts). Season with salt and pepper.
d) Lightly crush half of the beans in the pan using a potato masher, then lower the heat and simmer until thickened, 3-4 mins.
a) Once the sweet potato has roasted, stir it through the beans with a squeeze of lime juice. Taste and season with salt and pepper if needed.
b) Crumble the Greek style salad cheese into your corn salsa.
c) Squeeze in some lime juice and gently mix through.
a) Fluff up your rice with a fork and share between your bowls.
b) Spoon over the chipotle sweet potato and black beans.
c) Top with the corn and Greek style salad cheese salsa. Finish with any remaining lime wedges.
Enjoy!
