American · Dinner
Tex-Mex Veggie Burrito Bowl
A Tex-Mex plant-based bowl, chipotle-spiced roasted sweet potato and black beans over cilantro rice with charred corn, pickled jalapeños, and a lime and avocado dressing.
$
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
545Calories
14gProtein
18gFat
85gCarbs
12gSugar
14gFiber
680mgSodium
0mgChol
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Instructions
1
1.
2
Prep
Peel and cut 2 sweet potatoes into 2cm cubes. Drain and rinse 200g black beans. Defrost 160g sweetcorn. Chop coriander. For dressing: blend avocado, 2 tbsp lime juice, 1 tbsp coriander, garlic clove, 2 tbsp water and a pinch salt until smooth.
2.
3
Roast
Preheat oven to 220°C. Toss sweet potato with 1.5 tbsp olive oil, 1.5 tsp chipotle powder, 1 tsp smoked paprika, 0.5 tsp cumin, 0.5 tsp garlic powder and 0.5 tsp salt. Roast 22–25 minutes, turning halfway, until caramelised.
3.
4
Char
Heat a dry pan over high heat. Add sweetcorn, char 2–3 minutes until blackened in spots. Transfer to a bowl. Warm black beans in a small pan over medium heat 2 minutes until heated through.
4.
5
Build
Mix 360g cooked rice with 3 tbsp chopped coriander and lime juice until combined.
5.
6
Plate
Divide coriander rice between two bowls. Arrange roasted sweet potato, black beans and charred corn over rice. Scatter 3 tbsp pickled jalapeños and drizzle avocado dressing over each bowl.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2 medium sweet potatoes
- 200g (7 oz / 1 can) canned black beans
- 360g (12.7 oz) cooked white rice
- 8g (small handful) fresh coriander
- 3 limes
- 160g (5.6 oz) frozen sweetcorn
- 3 tbsp pickled jalapeños
- 1.5 tsp chipotle chili powder
- 1 tsp smoked paprika
- 0.5 tsp cumin
- 0.5 tsp garlic powder
- 0.75 tsp salt
- 1.5 tbsp olive oil
- 1 ripe avocado
- 1 garlic clove