Vegan burrito bowl

This vegan burrito bowl is packed full of veggies, beans, rice and most importantly flavour. A colourful meal that tastes just as good as it looks.

Course Main Course

Cuisine Mexican, Vegan

Keyword burrito bowl

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 908kcal

Equipment

Ingredients

For the sweet potato

1 large sweet potato
1 tablespoon olive oil
Salt to taste
1 teaspoon taco seasoning or smoked paprika

For the green rice

200 g long grain rice
400 ml water
Pinch salt
Handful coriander chopped
1 lime juiced

For the black beans and sweetcorn

1 tablespoon olive oil
1 small red onion chopped
2 teaspoon taco seasoning or 1 teaspoon ground cumin, ½ teaspoon ground coriander and ½ teaspoon smoked paprika
240 g black beans drained and rinsed (1 standard tin)
160 g cooked sweetcorn drained and rinsed (1 small tin)
Handful coriander chopped
Salt to taste

For the tomato salsa

2 medium tomatoes chopped
1 small red onion chopped
1 lime juiced
Handful coriander chopped
Salt to taste

To serve

1 portion guacamole
Jalapeños
Lime wedges
Coriander leaves

Metric - US customary

Instructions

Roast sweet potatoes

Pre-heat the oven to 180°C (fan)/200°C/400°F/gas mark 6
Peel and chop your large sweet potato.
Place in a roasting tin and add a tablespoon olive oil, a pinch of seasalt and a teaspoon of smoked paprika.
Roast for 20 minutes, remove from the oven and stir and then roast for a further 20 minutes or until cooked.

Green rice

To make the rice, rinse 200g long grain (I use basmati) rice under running water until the water runs clear. Place in a saucepan with a pinch of salt and 400 ml water.
Bring to the boil, then cover the saucepan with a lid, reduce the heat to low and cook for 12 minutes. Turn the heat off and leave the rice for several minutes.
Mix through a handful of chopped coriander and the juice of a lime and cover to keep warm.

Black beans and sweetcorn

Heat a tablespoon of olive oil in a medium frying pan.
Add a chopped red onion and fry gently until soft.
Mix through the spices and fry for a further minute.
Add the black beans and the sweetcorn and cook for 3-4 minutes until warmed through.
Stir through the coriander.

Tomato salsa

Mix the chopped tomatoes and red onion with some chopped coriander, lime juice and salt to taste. Set aside.

Assemble your burrito bowl

Make your guacamole.
To assemble your burrito bowl place a portion of sweet potatoes in a bowl, followed by a portion of green rice, black beans and sweetcorn and tomato salsa.
Add a generous spoonful of guacamole, some jalapeños depending on taste

Notes

Nutritional information is approximate and is intended as a guide only.

Nutrition