Ingredients
Burrito Bowl
- 2 cups rice, white or brown
- 1 large sweet potato, peeled and cubed
- 1 can sweetcorn, drained
- 1 can black beans, drained and rinsed
- Handful of cherry tomatoes, halved or quartered
- 1 medium red onion, finely chopped
- 1 avocado, chopped
- Large handful of fresh coriander, chopped
- 1 tsp smoked paprika, or to taste
- Freshly ground black pepper, to taste
- Olive oil, for roasting and sautéing
- Chipotle-Lime Dressing
- 3 tbsp vegan mayonnaise
- 2 tsp chipotle paste, or to taste
- Juice of 1 lime
- Small bunch of fresh coriander, chopped
- Salt, to taste
- A little water, as needed to thin
To Serve
- Fresh coriander
- Lime wedges
Servings
Yields
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Linked Recipes
Preparation
Step 1
Cook the rice according to the package directions, then set aside to cool slightly.
Step 2
Preheat the oven to 400°F (200°C). Toss the sweet potato with a little olive oil, smoked paprika, and black pepper. Roast for 35–40 minutes, or until tender and lightly browned.
Step 3
While the sweet potato roasts, heat a little olive oil in a skillet over medium-high heat. Add the sweetcorn and sauté until lightly charred.
Step 4
Prepare the tomatoes, red onion, avocado, coriander, and black beans. Arrange them in a large serving bowl with the rice, roasted sweet potato, and charred corn.
Step 5
For the dressing, whisk together the vegan mayonnaise, chipotle paste, lime juice, coriander, and salt. Add a little water until it reaches a pourable consistency, then adjust the flavors to taste.
Step 6
Drizzle the dressing over the bowl and gently toss, or serve it on the side. Finish with extra coriander and lime wedges.
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