Teriyaki sweet potato, black bean and avocado burrito bowl

Total time55 mins

15 minspreparation time

40 minscooking time

Ingredients

4 portion(s)

medium sweet potatoes, peeled and cut into 2cm chunks

4 tbsp

Kikkoman Teriyaki Marinade

3 tbsp

rapeseed oil

300 g

brown rice

red onion, finely chopped

garlic cloves, crushed

1 tbsp

chipotle paste

400 g

tin black beans, drained and rinsed

red peppers, deseeded and sliced

avocados, peeled, stone removed and sliced

Lime wedges, to serve

spring onions, finely sliced, to serve

Nutritional facts (per portion):720 kJ / 172 kcal

25.9 gFat

15.5 gProtein

108.7 gCarbohydrates

How to Videos

Preparation

Step 1

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.

Step 2

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

Step 3

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.

Step 4

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.

Step 5

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.

Recipe-ID: 291

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