All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
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.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
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.
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.
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.
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.
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.
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.
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