Sweet Potato Burrito Bowl
Ingredients
- 150 ml Jasmine Rice rinse
- 500 g Sweet Potato rinse peel (optional) & cut into bite-sized pieces
- 20 ml Old Stone Mill Mexican Spice
- 1 Onion peel & finely dice
- 100 g Corn
- 240 g Black Beans drain & rinse
- 1 Avocado
- 20 ml Lime Juice
- 1 Tomato rinse & roughly dice
- 5 g Fresh Coriander (rinse pick & roughly chop(
- 60 ml Cashew Nut Yoghurt
- Oil cooking, olive or coconut
- Salt & Pepper
- Water
Instructions
- READY THE RICE Preheat the oven to 200°C. Place the rinsed rice in a pot with 300ml of salted water. Cover with a lid and bring to a boil.Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
- SPICY SWEET POTATO Spread the sweet potato pieces on a roasting tray. Coat in oil, the Mexican spice, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
- FRIED BEANS & CORN Place a pan over medium heat with a drizzle of oil. When hot, fry ½ the diced onion until golden, 4-5 minutes (shifting occasionally). Add the corn and the drained beans. Fry until charred, 3-4 minutes (shifting occasionally). Remove from the heat and season.
- ZESTY AVO Halve the avocado and remove the pip. Peel the skin off, keeping the flesh intact. Dice the avocado and place into a bowl. Drizzle with lime juice and season.
- LET'S SALSA To the bowl with the avo, toss through the remaining diced onion (to taste), the diced tomato, ½ the chopped coriander, a drizzle of olive oil, and seasoning. Set aside.
- BRING ON THE BURRITO BOWL Make a bed of the steaming rice. Top with the roasted sweet potato and the charred corn & bean mixture. Side with the fresh tomato & avo salsa. Drizzle over the cashew yoghurt and garnish with the remaining chopped coriander!
- Chef's Tip: Air fryer method: Coat the sweet potato pieces in oil, the spice mix and season. Air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
