Teriyaki sweet potato, black bean and avocado burrito bowl

Tempo total 55 Mins.
15 Mins. Tempo de preparação
40 Mins. Tempo de confeção

Ingredientes

4 Porções
3 
medium sweet potatoes, peeled and cut into 2cm chunks
4 colheres de sopa
3 colheres de sopa
rapeseed oil
300 g
brown rice
1 
red onion, finely chopped
2 
garlic cloves, crushed
1 colheres de sopa
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
Informação nutricional (por porção) 720 kJ  /  172 kcal
25,9 g Gorduras totais
15,5 g Proteína
108,7 g Hidratos de carbono

Preparação

Passo 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.

Passo 2

Meanwhile, cook the rice according to the pack instructions, then drain and set aside.

Passo 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.

Passo 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.

Passo 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.

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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.

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Obrigado pelo seu feedback!

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