Sweet Potato and Smoky Refried Bean Rice Bowl
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Sweet Potato and Smoky Refried Bean Rice Bowl

with Ranch Slaw, Cheddar and Coriander


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.

Preparation Time30 minutes
Cooking time25 minutes


serving amount

2 unit(s)

Sweet Potato

1 sachet(s)

Roasted Spice and Herb Blend

2 unit(s)

Garlic Clove

150 grams

Basmati Rice

1 carton(s)

Black Beans

30 grams

Mature Cheddar Cheese

(Contains Milk)

1 bunch(es)


1 sachet(s)

Mexican Style Spice Mix

120 grams

Coleslaw Mix

30 grams

Ranch Dressing

(Contains Milk, Egg, Mustard)

1 sachet(s)

Smoky Base Paste

Not included in your delivery

300 milliliter(s)

Water for the Rice

150 milliliter(s)

Water for the Beans

1 tsp


20 grams



Nutritional information

Energy (kJ)3666 kJ
Energy (kcal)876 kcal
Fat24 g
of which saturates10.2 g
Carbohydrate136.1 g
of which sugars23.8 g
Protein25.5 g
Salt2.71 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Aluminum Foil
Medium Saucepan
Garlic Press
Large Frying Pan



Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the sweet potatoes into 2cm chunks (no need to peel).

Put the sweet potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the roasted herb and spice mix, then toss to coat.

Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Pop half of the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the parcel until soft, 10-12 mins.


In the meantime, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice, 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).


While everything cooks, drain and rinse the black beans in a sieve.

Grate the Cheddar. Roughly chop the coriander (stalks and all).

Peel and grate the remaining garlic (or use a garlic press). 

Heat a drizzle of oil in a large frying pan on medium heat. When hot, add the garlic and Mexican style spice mix and stir-fry for 1 min. 

Stir through the beans, sugar and water for the beans (see pantry for both amounts) and bring to a boil.

Lower to a simmer and cook until the beans are tender, 4-5 mins.


While your beans are simmering, mix the coleslaw mix and ranch dressing together in a medium-sized bowl. Season with salt and pepper and set aside.

Once the beans are tender, stir the smoky base paste and butter (see pantry for amount) through the beans, then using a potato masher, roughly mash half of the beans in the pan until the sauce has thickened. These are your refried beans. 

Taste, and season with salt and pepper if needed. Add a splash of water if your beans are looking a little thick. 


Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. Stir through the coleslaw.


Fluff up your rice with a fork and then share between your serving bowls. Gently reheat the beans if needed. 

Top one third of your bowl each with the sweet potato, ranch slaw and refried beans.

Sprinkle over the cheese and coriander.