Sweet Potato and Refried Bean Burrito Bowl
with Soured Cream and Cheese
This delicious Sweet Potato and Refried Bean Burrito Bowl has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
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.
Ingredients
1
Bell Pepper
(May contain Celery)
1
Sweet Potato
2
Mexican Style Spice Mix
1
Black Beans
2
Garlic Clove
100
Basmati Rice
30
Tomato Puree
10
Vegetable Stock Paste
(Contains Celery)
30
Mature Cheddar Cheese
(Contains Milk)
75
Soured Cream
(Contains Milk)
Not included in your delivery
100
Water for the Beans
Nutritional information
Utensils
Instructions
a) Preheat your oven to 240°C/220°C fan/gas mark 9. Boil a full kettle.
b) Halve the pepper and discard the core and seeds. Slice into thin strips. Chop the sweet potatoes into 2cm chunks (no need to peel).
c) 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.
d) When the oven is hot, roast on the top shelf until golden and tender, 15-18 mins.
a) Meanwhile, pour the boiled water into a large saucepan with 1/4 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.
a) Stir in the water for the sauce (see pantry for amount), vegetable stock paste and black beans (whole and crushed).
b) Bring to the boil, then reduce the heat to medium and simmer until the sauce has thickened, 6-8 mins.
a) While the beans simmer, grate the cheese.
b) Once the beans are ready, add a splash of water if they're a little dry. Taste and add salt and pepper if needed.
a) When ready, fluff up the rice with a fork and share 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.
Enjoy!
