Honeyed Sweet Potato and Black Bean Burrito Bowl
Ingredients
150 grams
Brown Basmati Rice
1.8 unit(s)
Spring Onion
300 grams
Diced Sweet Potato
1 carton(s)
Finely Chopped Tomatoes with Onion and Garlic
15 grams
Honey
1 unit(s)
Avocado
2 tbsp
Ground Cumin
½ unit(s)
Red Chilli
1 carton(s)
Black Beans
1 unit(s)
Lime
25 grams
Cashew Pieces
½ bunch(es)
Coriander
Nutrition Values
Instructions
Pop a large saucepan of water onto high heat and pre-heat your oven to 200 degrees. Put the sweet potato chunks onto a baking tray and drizzle on some oil. Season with salt and pepper and rub the seasonings into the veg. Arrange in one layer on the tray and roast in the oven until soft and golden, 20-25 mins. When the water comes to the boil, add the rice along with a pinch of salt and cook until the rice is tender, 25 mins.
Trim the spring onions then slice thinly. Roughly chop the coriander (stalks and all). Halve the chilli lengthways, remove the stalk and seeds then finely chop/slice thinly. Zest the lime then cut in half.
Pour the chopped tomatoes with onion and garlic into a saucepan. Add the ground cumin and season with salt and pepper. Simmer over medium heat until the sauce has reduced and thickened slightly, 10-12 mins. In the meantime, drain and rinse the black beans. We will add them to the sauce just before serving.
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 use a desert spoon to scoop out the insides onto a board. Tip: Try and keep each half in one piece. Sprinkle on a little lime zest, season with salt and pepper and then squeeze on some lime juice. Keep to one side.
Add half the red chilli to the sauce then stir in the black beans. Simmer and stir until piping hot, 2 mins. When the rice is cooked, drain and return to the saucepan off the heat. Season with salt and pepper and stir in the spring onions and remaining lime zest and juice. The sweet potato should be ready around the same time, so as you remove it from the oven squeeze on the honey. Carefully stir to coat in the honey.
Share the rice between your bowls and serve the tomato and bean stew alongside. Pop the golden sweet potato pieces on top. Carefully slice the avocado and arrange on top of your meal. Finish with a sprinkle of coriander and cashew pieces. Enjoy!
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