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.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
1.
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.
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.
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.
Build
Mix 360g cooked rice with 3 tbsp chopped coriander and lime juice until combined. 5.
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.