Meal Kit

Sweet Potato and Black Bean Burrito Bowl

with fresh guacamole and pico de gallo

Prep & Cook Time: 30-40 min.

Difficulty Level: Easy

Spice Level: Mild

Cook Within: 7 days

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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 you!
A note about serious food allergies
  • Vegetarian

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)

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

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

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

Before You Cook

Cooking Guidelines

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
  1. 1

    Roast the Sweet Potatoes

    Cut sweet potato into 1/4" dice. Halve and peel onion. Cut halves into 1/4” 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.

  2. 2

    Cook the Rice

    While sweet potato cooks, bring a small pot with 1 1/2 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.

  3. 3

    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 1/4" dice.

  4. 4

    Make the Beans

    Place black beans in another small pot with 1/4 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.

  5. 5

    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), 1/4 tsp. salt, and a pinch of pepper in another small mixing bowl. Mix to combine.

  6. 6

    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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