Sweet Potato and Black Bean Burrito Bowls

Spiced sweet potato, smoky black beans, rice and creamy avocado in one colourful bowl.

TIME BREAKDOWN
Prep: 10 min
Cook: 20 min
Total: 30 minutes
Vegetarian
✅
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 300g long grain rice
  • 2 large sweet potatoes, peeled and cut into 1.5cm cubes
  • 2 tbsp olive oil
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 2 x 400g tins black beans, drained and rinsed
  • 200g tinned sweetcorn, drained
  • 2 ripe avocados, sliced
  • Juice of 2 limes
  • 2 tbsp chopped fresh coriander
  • 100g Greek yoghurt
  • Salt and black pepper to taste

Method

  1. Cook the rice in salted boiling water for 10 to 12 minutes, then drain.

  2. Heat the oil in a large frying pan over a medium-high heat. Add the sweet potato, paprika, cumin and a pinch of salt. Fry for 12 to 15 minutes, stirring often, until tender and browned.

  3. Add the black beans and sweetcorn and cook for 3 minutes until hot. Add the juice of 1 lime.

  4. Stir the coriander into the rice with the remaining lime juice.

  5. Divide the rice between bowls, top with the sweet potato mixture, avocado and a spoonful of yoghurt.