Teriyaki sweet potato, black bean and avocado burrito bowl
Ingredients for 4 portion(s)
- 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
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.
Used products in this recipe
Ingredients for 4 portion(s)
- 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
