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Teriyaki sweet potato, black bean and avocado burrito bowl

Ingredients for 4 portions

Per portion: 720 kJ / 172 kcal

  • 3 medium sweet potatoes, peeled and cut into 2cm chunks
  • 4tbsp Kikkoman teriyaki marinade
  • 3tbsp rapeseed oil
  • 300g brown rice
  • 1 red onion, finely chopped
  • 2 garlic cloves, crushed
  • 1tbsp chipotle paste
  • 400g tin black beans, drained and rinsed
  • 2 red peppers, deseeded and sliced
  • 2 avocados, peeled, stone removed and sliced
  • Lime wedges, to serve
  • 2 spring onions, finely sliced, to serve

Preparation

Preparation time: 55 mins

Preheat the oven to 220°C/200°C fan/gas mark 7. Line a wide roasting tray with baking paper, add the sweet potatoes and toss with 3tbsp of the teriyaki marinade and 1tbsp of the oil. Roast for 35-40 minutes, until golden brown and cooked through.

Meanwhile, cook the rice according to the pack instructions, then drain and set aside.

To make the beans, heat 1tbsp of the oil in a medium frying pan and cook the onion for 5 minutes, until softened. Add the garlic and chipotle paste and cook for a further 2 minutes. Add the beans with the remaining 1tbsp teriyaki marinade and a splash of water and cook for a further 5 minutes. 

Heat the remaining oil in a frying pan over a high heat and cook the pepper slices for 6-8 minutes, until browned and softened.

To serve, divide the rice between 4 bowls and top with the sweet potatoes, beans, red peppers and avocado slices and serve with the lime wedges and sliced spring onion.