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Sweet Potato and Refried Bean Burrito Bowl

Sweet Potato and Refried Bean Burrito Bowl

with Soured Cream and Cheese

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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!

Tags:RapidVeggieUnder 650 calories
Allergens:CeleryMilk

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 Time20 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Green Pepper

300 grams

Diced Sweet Potato

2 sachet(s)

Mexican Style Spice Mix

1 pack(s)

Black Beans

2 unit(s)

Garlic Clove

1 sachet(s)

Tomato Puree

10 grams

Vegetable Stock Paste

(ContainsCelery)

1 unit(s)

Lime

1 unit(s)

Spring Onion

30 grams

Mature Cheddar Cheese

(ContainsMilk)

1 pack(s)

Basmati Rice

75 grams

Soured Cream

(ContainsMilk)

Not included in your delivery

100 milliliter(s)

Water for the Beans

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2613 kJ
Energy (kcal)625 kcal
Fat16.9 g
of which saturates8.7 g
Carbohydrate92.6 g
of which sugars16.2 g
Protein18.8 g
Salt2.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Garlic Press
Sieve
Bowl
Potato Masher
Frying Pan
Zester
Grater
Instructionsarrow up iconarrow up icon
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1

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).

2

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.

3

a) While the beans simmer, zest the lime and cut into wedges.
b) Trim and thinly slice the spring onion.
c) Grate the cheese.

4

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.

5

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.

6

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!