Yield: 1
Bowl of Burrito with Teriyaki Sweet Potatoes
Learn how to make Bowl of Burrito with Teriyaki Sweet Potatoes
Prep Time
10 minutes
Cook Time
30 minutes
Additional Time
10 minutes
Total Time
50 minutes
Ingredients
- 3 medium sweet potatoes, peeled and cut into 2 cm thick slices
- 4 tablespoons of Teriyaki Kikkoman Marinade
- 3 tablespoons of rapeseed oil
- 300 g of natural rice
- 1 finely chopped red onion
- 2 crushed cloves of garlic
- 1 tablespoon of chipotle paste
- 400 g of black beans (jar), drained and washed
- 2 red peppers, seeded and sliced
- 2 avocados, peeled, seeded and sliced
- Lime wedges for garnish
- 2 thinly sliced spring onions for garnish
Instructions
- Preheat the oven to 220 degrees Celsius / 200 degrees Celsius ventilated / gas level 7. Line a large dripping pan with parchment paper, add the sweet potatoes, and toss with 3 tablespoons Teriyaki marinade and 1 tablespoon oil. Bake for 35-40 minutes, or until cooked and golden brown.
- Meanwhile, cook the rice according to package directions, then drain and set aside.
- In a medium skillet, heat 1 tablespoon of oil and sauté the onions for 5 minutes, or until soft. Cook for another 2 minutes after adding the garlic and chipotle pasta. Cook for another 5 minutes after adding the beans, the remaining spoonful of Teriyaki marinade, and a drop of water.
- In a pan, heat the remaining oil and cook the pepper slices for 6-8 minutes, or until golden brown and soft.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 759Total Fat 39gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 32gCholesterol 0mgSodium 2018mgCarbohydrates 91gFiber 21gSugar 17gProtein 19g