California Black Bean and Roasted Vegetable Burrito Bowl
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Ingredients
- 400 g tinned black beans
- 400 g sweet potatoes, peeled and cubed
- 1 red pepper, sliced
- 1 red onion, sliced
- 300 g long-grain white rice
- 1 avocado
- 1 lime
- 10 g fresh coriander, chopped
- 2 tbsp olive oil
- 1 tsp chilli powder
- 1 tsp ground cumin
Nutrition (per serving)
- Calories
- 643 kcal
- Protein
- 16.8 g
- Carbohydrate
- 98.3 g
- of which sugars
- 10.9 g
- Fat
- 15.9 g
- of which saturates
- 2.5 g
- Fibre
- 16.2 g
- Salt
- 0.80 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Toss the sweet potatoes, red pepper and red onion with the olive oil, chilli powder and ground cumin, and roast for 25 minutes until tender.
- 2
Meanwhile, cook the rice and warm the black beans.
- 3
Divide the rice, beans and roasted vegetables between four bowls, top with the avocado and coriander, and squeeze over the lime.
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