Teriyaki Burrito Bowl
A twist on a classic burrito bowl, teriyaki adds a delicious sweet and savoury flavour to this recipe. This vegan recipe is a crowd-pleaser and perfect to cook when entertaining.
- Preparation Time15 mins
- Cooking Time40 mins
Nutrition per serving
- Energy720 Kcals
- Saturated Fat3.8g
- 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
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.
Want to know how to cook rice perfectly? Check out our handy
guide on how
to cook rice