Vegan Teriyaki Burrito Bowl Recipe

Total time 55 mins
15 mins preparation time
40 mins cooking time

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.

Ingredients

4 portion(s)
3 
medium sweet potatoes, peeled and cut into 2cm chunks
3 tbsp
rapeseed oil
300 g
brown rice
1 
red onion, finely chopped
2 
garlic cloves, crushed
1 tbsp
chipotle paste
400 g
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

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: UK148

Recipe as PDF

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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.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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