I think we can all agree that things just seem to taste better when served from a bowl. If you love burritos but, like me, prefer them with out the tortilla then this recipe is for you. Fast to prepare and so incredibly delicious, the chipotle roasted sweet potato & black bean burrito bowl is sure to satisfy vegetarians and omnivores alike. The smokey-ness of the chipotle chili coupled with the sweetness from the sweet potatoes is the perfect combination, topped with a great salsa-salad and avocado cream. These bowls make an easy, delicious and nutritious meal.

Serves 4

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Black Beans

  • 400 grams of canned black beans, rinsed and drained well (you can soak your own dry beans too)
  • 1 tblsp. of olive oil
  • 1 small red onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 1 fresh bay leaf
  • 2 teaspoons of ground cumin
  • 1 tblsp. of fresh coriander, chopped
  • Pinch of ground black pepper
  • 1/2 cup of vegetable stock
  • Juice from half a lime

In a pan, add the olive oil, heat slightly and add you onion and garlic, sauté for a couple of minutes, then add the cumin, bay leaf, pepper and fresh coriander. Sauté until aromatic and then add the black beans, vegetable stock and lime juice. Cook on low heat for 30 minutes.

Chipotle Roasted Sweet Potato

  • 3 cups of sweet potato, chopped into cubes
  • 2 tblsp. of chipotle chili powder
  • 1/2 teaspoon of ground cinnamon
  • Generous pinch of sea salt

Preheat the oven to 200 degrees celsius. On an oven tray spread out the sweet potato and drizzle well with the olive oil, chipotle powder, cinnamon and sea salt, toss well and bake in the oven for 20 -30 minutes, or until the sweet potato is tender and golden.

Brown Rice

  • 1 cup of brown rice
  • 2 cups of water
  • A generous pinch of sea salt

In a medium sized pot, bring the 2 cups water and sea salt to the boil and then add the brown rice. When water starts to boil, turn heat down to a simmer, and cover. Simmer for 30 minutes or until the rice is tender. Remove from heat, strain off any liquid, cover the rice and put aside.

Grilled Corn Salsa-Salad

  • 1 medium red onion, finely chopped
  • 200 grams of assorted cherry tomatoes, halved
  • 1 small green capsicum (pepper), finely chopped
  • 1 corn cobb, grilled and then corn kernels removed
  • 1/2 a bunch of fresh coriander, roughly chopped
  • 3 tblsp. of fresh mint, finely chopped
  • 1 lime, juiced
  • A pinch of sea salt

Add all ingredients to a bowl and gently toss together. Chill in the fridge before serving.

Avocado Jalapeño Cream

  • 1 avocado
  • 2 tblsp. of crème fraîche (you can use sour cream also)
  • 2 tblsp. of hemp seeds
  • 1 tablespoon of fresh coriander, roughly chopped
  • 1 medium sized pickled Jalapeño
  • 1 clove of garlic
  • 1 tblsp. of olive oil
  • Pinch of sea salt

Add all ingredients into a food processor and process until light and creamy.

To serve add a generous amount of salad to a bowl, top with a large dollop of avocado cream and top with an extra jalapeño and a lime wedge.

To assemble the bowl:

In a bowl add a scoop of brown rice, then add the black beans, sweet potatoes and finish off by topping with the salsa-salad and a generous dollop of avocado cream.

Chipotle Roasted Sweet Potato & Black Bean Burrito Bowl
Chipotle Roasted Sweet Potato & Black Bean Burrito Bowl
Chipotle Roasted Sweet Potato & Black Bean Burrito Bowl

Bon appétit x