Chicken, Sweet Potato and Refried Bean Burrito Bowl
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Chicken, Sweet Potato and Refried Bean Burrito Bowl

Chicken, Sweet Potato and Refried Bean Burrito Bowl

with Soured Cream and Cheese

Family Friendly

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 Time25 minutes
Cooking time20 minutes


serving amount

300 grams

Diced Sweet Potato

1 unit(s)

Bell Pepper

(May contain Celery)

1 sachet(s)

Mexican Style Spice Mix

100 grams

Basmati Rice

1 carton(s)

Black Beans

2 unit(s)

Garlic Clove

30 grams

Tomato Puree

10 grams

Vegetable Stock Paste

(Contains Celery)

30 grams

Mature Cheddar Cheese

(Contains Milk)

75 grams

Soured Cream

(Contains Milk)

240 grams

Diced British Chicken Breast

Not included in your delivery

100 milliliter(s)

Water for the Beans


Nutritional information

Energy (kJ)3205 kJ
Energy (kcal)766 kcal
Fat17.8 g
of which saturates8.8 g
Carbohydrate98.8 g
of which sugars17.1 g
Protein53.3 g
Salt2.73 g
Always refer to the product label for the most accurate ingredient and allergen information.



a) Preheat your oven to 240°C/220°C fan/gas mark 9. Boil a half-full kettle.

b) Halve the bell pepper and discard the core and seeds. Slice into thin strips. 

c) Pop the sliced pepper and diced sweet potato onto a large baking tray. Drizzle with oil, sprinkle over half the Mexican style spice mix, then season with salt and pepper. Toss to coat, then spread out in a single layer.

d) When the oven is hot, roast on the top shelf until golden and tender, 16-18 mins. 


a) Meanwhile, pour the boiled water into a large saucepan with 0.25 tsp salt on high heat.

b) Add the rice and cook for 10-12 mins.

c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.


a) While everything cooks, drain and rinse the black beans in a sieve. Put half into a bowl and mash with the back of a fork.

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

c) Heat a drizzle of oil in a medium saucepan on medium-high heat. 

d) Once hot, add the garlic, tomato puree and remaining Mexican style spice mix. Stir-fry for 30 secs, until fragrant.


a) Once fragrant, stir the diced chicken, water for the beans (see pantry for amount), veg stock paste and black beans (whole and crushed) into the garlic.

b) Bring to the boil, then reduce the heat to medium and simmer until the bean mixture has thickened, 10-12 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.


a) While the chicken and beans simmer, grate the cheese.

b) Once the beans are ready, taste and add salt and pepper if needed. Add a splash of water if they're a little too dry.


a) When ready, fluff up the rice with a fork and share between your bowls.

b) Top with the chicken, refried beans and roasted veg.

c) Add a dollop of soured cream, then scatter over the grated cheese.



Step 4 MOD: If you’ve chosen a higher protein version, add the chicken to the pan with the beans, then continue as instructed. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.