Chipotle Sweet Potato & Black Bean Bowl
A colourful, nourishing plant-based bowl packed with smoky chipotle roasted sweet potato and red pepper, saucy black beans, zesty sweetcorn salsa, fluffy rice and a creamy avocado-lime dressing.
It’s a gorgeous combination of smoky, sweet, spicy, fresh and creamy, with plenty of texture and plant-based protein. An easy, satisfying dinner that feels a little bit special but is simple enough for a weeknight.
PREP TIME
10 minutes
COOK TIME
35 minutes
INGREDIENTS
33
Serves: 2
Ingredients
For the bowl
- 1 whole1 whole1 whole Sweet Potato, peeled and cut into bite-sized cubes
- 1 whole1 whole1 whole Red Bell Pepper, sliced
- 150 grams150 grams150 grams Brown Rice
- 400 grams400 grams400 grams Black Beans, drained & rinsed
- 150 grams150 grams150 grams Sweet Corn, drained if using tinned
- 1 whole1 whole1 whole Red Onion, finely diced
- 1 bunch1 bunch1 bunch fresh coriander, roughly chopped
- 1 whole1 whole1 whole Avocado, peeled & stone removed
- 1 - 2 whole1 - 2 whole1 - 2 whole limes
Chipotle roasted sweet potato & pepper
- 1 Tbsp1 Tbsp1 Tbsp Extra Virgin Olive Oil
- 1 tsp1 tsp1 tsp Smoked Paprika
- 1 tsp1 tsp1 tsp Garlic Powder - The Spice Lab
- 1 tsp1 tsp1 tsp Cumin, Ground
- 0.5 tsp0.5 tsp0.5 tsp Oregano, Dried
- 0.5 tsp0.5 tsp0.5 tsp Maldon Sea Salt Flakes
- 0.25 tsp0.25 tsp0.25 tsp Black Peppercorns, Ground Fresh
- 1 - 2 tsp1 - 2 tsp1 - 2 tsp chipotle paste, depending how spicy you like it
Saucy chipotle black beans
- 1 tsp1 tsp1 tsp Extra Virgin Olive Oil
- 1 tsp1 tsp1 tsp chipotle paste
- 0.5 tsp0.5 tsp0.5 tsp Cumin, Ground
- 2 - 3 Tbsp2 - 3 Tbsp2 - 3 Tbsp water
- 0.5 whole0.5 whole0.5 whole Lime Juice
- 1 pinch1 pinch1 pinch Maldon Sea Salt Flakes
Avocado-lime crema
- 1 whole1 whole1 whole Avocado
- 1 whole1 whole1 whole Lime Juice
- 1 bunch1 bunch1 bunch fresh coriander
- 1 Tbsp1 Tbsp1 Tbsp Extra Virgin Olive Oil
- 1 pinch1 pinch1 pinch Maldon Sea Salt Flakes
- 1 - 2 Tbsp1 - 2 Tbsp1 - 2 Tbsp water, as needed to achieve a smooth, pourable consistency
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Cook the rice: Cook the rice according to the packet instructions. Once cooked, fluff with a fork and set aside.
- Roast the sweet potato & pepper: Preheat your oven to 200°C fan. Add the cubed sweet potato and sliced red pepper to a roasting tray. Add the olive oil, smoked paprika, garlic powder, cumin, oregano, salt, pepper and chipotle paste. Toss really well until everything is coated, then roast for 25–30 minutes, turning halfway, until the sweet potato is tender and caramelised around the edges.
- Make the chipotle black beans: Heat 1 tsp olive oil in a frying pan over a medium heat. Add the chipotle paste and cumin and cook for about 30 seconds.Add the black beans, water, lime juice and salt. Cook for 5–7 minutes, stirring occasionally. For a lovely thick, saucy texture, mash a few of the beans with the back of your spoon while they cook. You want some beans to remain whole while others break down into the sauce.
- Make the corn salsa: Add the sweetcorn, finely diced red onion and chopped coriander to a bowl. Add the juice of ½ a lime and a pinch of salt. Mix well and set aside.
- Make the avocado-lime crema: Add the avocado, lime juice, coriander, olive oil and salt to a blender. Blend until completely smooth, gradually adding water until you have a smooth, pourable dressing. Start with a few tablespoons and add more as needed — the exact amount will depend on the size and ripeness of your avocado.
- Assemble: Divide the rice between two bowls. Arrange the chipotle black beans, roasted sweet potato and red pepper and corn salsa around the rice. Add sliced avocado, drizzle generously with the avocado-lime crema and finish with fresh coriander and a squeeze of lime.
Notes
🌶️ Make it as spicy as you like: Chipotle paste can vary quite a lot in heat, so start with 1 tsp and add more if you like a bigger kick. 🥑 For the avocado crema: Don’t worry if you need quite a lot of water to get the right consistency. Add it gradually until it’s thin enough to drizzle but still creamy. If it becomes too thin, add a little more avocado. 🌽 Fresh or tinned corn: Both work perfectly. For extra flavour, you can char the corn in a dry frying pan before making the salsa. 🫘 Don’t skip mashing some of the beans: This is what gives the black beans their lovely thick, almost refried-bean-like texture while keeping plenty of whole beans for texture. 🌱 Make it your own: Add jalapeños, fresh chilli, pickled red onions or a handful of crunchy tortilla chips for extra texture. 🍚 Storage: Keep the individual components in separate airtight containers in the fridge for up to 3 days. Make the avocado crema fresh if possible, as it will discolour over time.
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About This Recipe
Show nutritional information
Entrées Other Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 1083 |
| Fat: | 21 g |
| Carbohydrates: | 192 g |
| Protein: | 44 g |
| Cholesterol: | 0 g |
| Sodium: | 1137 mg |
| Fiber: | 36 g |
| Sugars: | 22 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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