The finished recipe. Black Bean and Sweet Potato Burrito BowlIngredients 1 to 6. 150 g Black beans, tinned and drained (Most of a tin, drained. The protein in the bowl. Drained weight.). 150 g Sweet potato (Raw, peeled weight.). 100 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.). 60 g Tomato salsa. 50 g Avocado (Flesh only. Half a medium avocado is about 70 g.). 20 g Pickled jalapeñosIngredients 7 to 11. 30 g Red onion. 5 g Rapeseed oil. 1 tsp Ground cumin. A good squeeze Lime juice. A handful Fresh corianderStep 1. Cut the sweet potato into 2 cm cubes, toss with the oil, half the cumin and salt, and roast at 220°C for twenty-five minutes until the corners are dark.Step 2. Warm the beans in a small pan with the rest of the cumin, a splash of water and a pinch of salt for five minutes, crushing a few against the side to thicken it.Step 3. Slice the onion thinly and drop it in the lime juice while everything cooks.Step 4. Rice in the bowl, then beans, sweet potato, salsa, the sliced avocado, jalapeños, the onion with its lime, and the coriander.
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