Sweet Potato and Black Bean Burrito Bowl

with fresh guacamole and pico de gallo

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

A note about serious food allergies

Burritos are a sublime achievement in handheld foods. But when you want to showcase your ingredients and add a touch of fancy to your dinner, this burrito bowl comes through. Roasted sweet potatoes get a touch of smoky spice from chipotle seasoning that's reinforced by black beans. Fresh pico de gallo and creamy avocado are the perfect complement for savory, delicious flavors that are ready to come out of their shell.

In Your Box (serves 2)

  • 14 oz. Sweet Potato
  • 1 Red Onion
  • 1½ Tbsp. Chipotle Cinnamon Seasoning
  • 4 tsp. Vegetable Base
  • ¾ cup Parboiled White Rice
  • 15½ oz. Canned Black Beans
  • 3 Cilantro Sprigs
  • 1 Avocado
  • 2 Limes
  • 1 Roma Tomato
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium
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Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 2 Small Pots
  • 2 Mixing Bowls

Before You Cook

  • Step 1 - Roast the Sweet Potatoes

    Roast the Sweet Potatoes

    Cut sweet potato into ¼" dice. Halve and peel onion. Cut halves into ¼” dice. Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil and 1 Tbsp. chipotle seasoning (reserve remaining for beans). Spread into a single layer and bake 10 minutes. Remove from oven, add half the red onion (reserve remaining for pico de gallo), and toss with sweet potatoes. Spread into a single layer again and bake 10-15 minutes, or until potatoes are tender.

  • Step 2 - Cook the Rice

    Cook the Rice

    While sweet potato cooks, bring a small pot with 1 ½ cups water, vegetable base, and rice to a boil. Reduce to a simmer, cover, and cook until tender and water has been absorbed, 17-20 minutes. While rice cooks, start preparing ingredients.

  • Step 3 - Prepare the Ingredients

    Prepare the Ingredients

    Drain and rinse black beans. Mince cilantro (no need to stem). Halve avocado and remove pit by carefully tapping pit with the blade of your knife so it sticks. Gently twist knife to release pit. Scoop out the flesh with a spoon and into a small mixing bowl. Zest one lime. Halve and juice both limes. Core Roma tomato and cut into ¼" dice.

  • Step 4 - Make the Beans

    Make the Beans

    Place black beans in another small pot with ¼ cup water over medium-high heat. Bring to a simmer and cook 8 minutes, or until warmed throughout. Season with remaining chipotle seasoning. While beans cook, start pico de gallo and guacamole.

  • Step 5 - Make Pico de Gallo and Guacamole

    Make Pico de Gallo and Guacamole

    Add 2 tsp. lime juice and a pinch of salt and pepper to bowl containing avocado. Using a fork, mash together until desired guacamole consistency is reached. Place diced tomatoes, 2 Tbsp. red onion (adding more to taste), 1 Tbsp. lime juice, half the cilantro (reserve remaining for garnish), ¼ tsp. salt, and a pinch of pepper in another small mixing bowl. Mix to combine.

  • Step 6 - Plate the Dish

    Plate the Dish

    Place a serving of rice in a bowl. Add sweet potatoes, black beans, pico de gallo, and guacamole to bowl. Garnish with lime zest and remaining cilantro.