Black Bean and Sweet Potato Burrito Bowls

Ingredients

• 🍠Sweet Potato, peeled and cut into 2 cm cubes2
• 🫒Extra Virgin Olive Oil3 tbsp
• 🌶️Chili Powder2 tsp
• 🧂Cumin (ground)1 tsp
• 🌶️Smoked Paprika1 tsp
• 🧂Kosher Salt1 tsp
• 🧂Black Pepper (ground)1 tsp
• 🍚White Long-Grain Rice, rinsed1 cup
• 💧Water, for the rice2 cup
• 🫘Black Beans (dry), drained and rinsed1 can
• 🧄Garlic, minced2 clove
• 🧅Red Onion, finely diced1
• 🫑Bell Pepper (red), thinly sliced1
• 🍲Vegetable Stock, gluten-free vegetable stock½ cup
• 🍋Lime, cut into wedges1
• 🥑Avocado, sliced1
• 🌿Cilantro, roughly chopped¼ cup
• 🥒Cucumber, diced1

Contains Celery, Garlic, Gluten, Onion. AI-generated, checked against common allergens; always check labels.

Method

1. 1

   Prep the sweet potatoes

   Peel the Sweet Potato, then cut it into even 2 cm cubes on a chopping board with a sharp knife so the pieces roast at the same pace. Keep the cubes tidy and dry; if they are ragged or wet they steam instead of browning.

   5 min
2. 2

   Season the potatoes

   Put the Sweet Potato cubes into a mixing bowl and toss them with the Extra Virgin Olive Oil, Chili Powder, Cumin, Smoked Paprika, Kosher Salt, and Black Pepper until every edge is coated. The cubes should look glossy and evenly stained brick-red; if dry spots remain, keep tossing so they do not bake pale and chalky.

   2 min
3. 3

   Roast the potatoes

   Spread the seasoned Sweet Potato in a single layer on a rimmed baking sheet and roast it at oven 425°F for 20 to 22 minutes, turning once halfway through so the cubes colour evenly. They are ready when the edges are caramelised and the centres yield easily to a fork; if they are crowded, use two trays so they roast instead of steaming.

   22 min
4. 4

   Start the rice

   Rinse the White Long-Grain Rice briefly under cold Water in a medium saucepan, then add the Water and bring it to a boil over high heat before lowering it to low and covering the saucepan. Let it cook for about 18 minutes until the grains are tender and the surface looks mostly dry with tiny steam holes; if the heat is too high, the bottom will catch before the top finishes.

   20 min
5. 5

   Prep the veg

   Finely dice the Red Onion, mince the Garlic Cloves, and thinly slice the Bell Pepper on a chopping board so the filling softens quickly in the skillet. Aim for small, even pieces; if the onion is chunky, it will stay sharp and the garlic will be done before the other vegetables catch up.

   6 min
6. 6

   Soften the filling

   Set a large skillet over medium heat and warm the Extra Virgin Olive Oil until it shimmers, then add the Red Onion and Bell Pepper with a pinch of Kosher Salt. Stir and scrape the base for about 6 minutes until the onion turns translucent and the pepper edges look slightly softened; if the vegetables stick, lower the heat a little and keep them moving so the garlic does not scorch in the next step.

   6 min
7. 7

   Build the beans

   Stir the Garlic Cloves into the skillet and cook for about 30 seconds, just until they smell fragrant, then add the Black Beans, Vegetable Stock, Cumin, Smoked Paprika, and Black Pepper. Simmer gently for about 5 minutes, pressing some of the beans against the side of the skillet so the mixture turns thick and glossy; if the garlic browns hard, splash in a little Water and lower the heat right away.

   5 min
8. 8

   Cut the toppings

   Slice the Avocado, cut the Lime into wedges, and chop the Cilantro roughly so the fresh toppings are ready to finish the bowls quickly. Keep the avocado slices broad and intact; if you cut them too thin, they collapse under the hot beans instead of staying creamy and distinct.

   4 min
9. 9

   Build the bowls

   Divide the White Long-Grain Rice between bowls, spoon the hot Black Beans over the top, and pile on the roasted Sweet Potato, Avocado, and Cilantro. Finish with a squeeze of Lime so the whole bowl smells bright and fresh; if the rice looks dry, spoon a little of the bean sauce over it before adding the toppings.

   2 min

Nutrition per serving