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Vibrant Veggie Burrito Bowl
Vibrant Veggie Burrito Bowl

Vibrant Veggie Burrito Bowl

with Charred Corn Salsa, Chipotle Black Beans and Sweet Potato

Filled with veg, this Vibrant Veggie Burrito Bowl hits the spot. The combination of spiced roasted sweet potato, charred corn salsa and chipotle beans give this rice bowl its Mexican inspired twist.

Tags:
Spicy
Calorie Smart
Veggie
Climate Conscious
Allergens:
Milk

The quantities provided above are averages only.

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.

Total35 minutes
Active 20 minutes
DifficultyMedium

Ingredients

serving amount

1 unit(s)

Sweet Potato

1 sachet(s)

Roasted Spice and Herb Blend

100 grams

Basmati Rice

160 grams

Sweetcorn

1 unit(s)

Garlic Clove**

¾ carton(s)

Black Beans

125 grams

Baby Plum Tomatoes

1 unit(s)

Lime

20 grams

Chipotle Paste

10 grams

Vegetable Stock Paste

75 grams

Soured Cream

(Contains: Milk May contain traces of: Milk)

Not included in your delivery

200 milliliter(s)

Water for the Rice

1 tsp

Sugar

150 milliliter(s)

Water for the Beans

10 grams

Butter

Nutritional information

Energy (kJ)2515 kJ
Energy (kcal)601 kcal
Fat15.5 g
of which saturates7.7 g
Carbohydrate94 g
of which sugars18.4 g
Dietary Fibre15.9 g
Protein18.3 g
Salt2.2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Lid
Sieve
Garlic Press
Large Frying Pan
Zester
Medium Bowl
Potato Masher

Instructions

Roast the Sweet Potato
1

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 spice and herb blend, 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.

Cook the Rice
2

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 and 1/4 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).

Get Charring
3

Meanwhile, drain the sweetcorn in a sieve. Heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.

Once the corn has charred, remove from the heat. 

Time to Salsa
4

While the corn cooks, peel and grate the garlic (or use a garlic press). Drain and rinse the black beans in a sieve. 

Zest and quarter the lime. Halve the baby plum tomatoes.

In a medium bowl, combine the charred corn, tomatoes, a pinch of sugar (if you have any), a drizzle of olive oil and a good squeeze of lime juice.

Season with salt and pepper and mix well. Set aside.

Mash your Beans
5

Return the (now empty) frying pan back to medium-high heat with a drizzle of oil. Once hot, add the black beans and garlic. Fry until fragrant, 1 min.

Roughly mash half the beans using a potato masher. Stir in the chipotle, veg stock paste, sugar and water for the beans (see pantry for both amounts). Bring to the boil, then reduce the heat and simmer until thickened, 2-3 mins.

Once thickened, stir in the butter (see pantry for amount) and a squeeze of lime juice. Taste and season with salt, pepper and more lime juice if needed.

Serve Up
6

When everything's ready, stir the lime zest through the rice and share between your serving bowls.

Top with the black beans, corn salsa and roasted sweet potato in separate sections. 

Drizzle over the soured cream and serve with any remaining lime wedges for squeezing over. 

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