Chipotle Black Bean Burrito Bowl With Roasted Sweet Potato, Avocado, Salsa Roja, Lime Crema & Tortilla Dippers

Total time36 min

Active time11 min

Cooking Timeline

Tap steps for details

⚡ Critical Path (4 steps)

These steps determine the minimum cooking time. Any delay here delays the entire recipe.

1Prepare equipment and preheat oven2m
2Prep and roast sweet potato18m
3Prep and bake tortilla dippers12m
4Assemble and serve burrito bowls4m

36m total • 4/7 critical

0 min

5 min

10 min

15 min

20 min

25 min

30 min

35 min

36 min

⚡Critical stepPrepare equipment and preheat oven

Prep • 2 min • Start 0m

Prep

⚡Critical stepPrep and roast sweet potato

Cooking • 18 min • Start 2m

Cooking

Boil and cook the rice

Cooking • 10 min • Start 2m • 20m slack

Cooking

⚡Critical stepPrep and bake tortilla dippers

Cooking • 12 min • Start 20m

Cooking

Warm the chipotle black beans

Cooking • 5 min • Start 2m • 25m slack

Cooking

Slice the fresh avocado

Prep • 3 min • Start 0m • 29m slack

Prep

⚡Critical stepAssemble and serve burrito bowls

Finishing • 4 min • Start 32m

Finishing

Nutrition Information

Calories780 kcal

Protein23.1g

Fat13.2g

Carbs165.6g

Fibre18.8g

Salt0.8g

Step-by-Step Instructions

Prepare equipment and preheat oven
2 min
Take out two saucepans, a large and a small roasting tray. Preheat your oven to 200°C / 180°C fan.
Equipment: saucepan, large roasting tray, small roasting tray, oven
Temperature: 200°C
Prep and roast sweet potato
18 min
Cut the sweet potato into 1.5cm cubes and add to your large roasting tray. Toss through a drizzle of oil and season well with salt and pepper. Roast for 15-20 minutes or until tender. Alternatively, air fry for 20 minutes, shaking the tray every 5 minutes for an even cook.
Equipment: knife, cutting board, large roasting tray, oven
Boil and cook the rice
10 min
Place the rice into one of your saucepans and cover with 2.5x its volume in water. Bring to the boil, then reduce the heat, cover and continue to cook for 8-10 minutes or until tender but al dente. Drain and set aside to keep warm.
Equipment: saucepan, stove
Prep and bake tortilla dippers
12 min
Use scissors or a knife to cut the fresh corn tortillas into triangles, place into your smaller baking tray and drizzle or brush them with a little olive oil. Once the sweet potato has had 5 minutes, bake the corn tortillas for the final 10 minutes of cooking time until perfectly crispy, turning halfway through. Season with a little salt and pepper.
Equipment: scissors, knife, small roasting tray, oven
Warm the chipotle black beans
5 min
Drain the beans and add them into your other saucepan along with the chipotle sauce and 1 tbsp of extra virgin olive oil and warm them through, around 5 minutes. Season well with salt and pepper.
Equipment: saucepan, stove
Slice the fresh avocado
3 min
Cut the avocado in half and scoop out the flesh. Slice it thinly.
Equipment: knife, cutting board, spoon
Assemble and serve burrito bowls
4 min
To serve, add the rice , beans , sweet potato and avocado into two bowls. Spoon over the salsa roja , lime crema and serve the crispy tortilla chips on the side.
Equipment: bowls, spoon