Spicy Sweet Potato Burrito Bowl Recipe

Ingredients

• 2 medium Sweet Potato (peeled and cut into 1‑inch cubes)
• 2 tablespoons Rapeseed Oil (neutral oil for roasting)
• 1 teaspoon Smoked Paprika
• 1 teaspoon Cumin Seeds
• 0.5 teaspoon Fennel Seeds
• 0.5 teaspoon Garlic Powder
• to taste Salt
• to taste Black Pepper
• 100 grams Brown Rice (dry weight; yields ~200 g cooked)
• 200 ml Water (for cooking rice)
• 2 cups Spinach (loosely packed, washed)
• 2 cups Rocket (also known as arugula)
• 2 tablespoons Extra Virgin Olive Oil (for dressing greens)
• 1 cup Sweet Corn (fresh, frozen or canned, drained)
• 1 tablespoon Apple Cider Vinegar
• 0.5 teaspoon Nigella Seeds (adds a tarragon‑like aroma)
• 2 stalks Spring Onion (thinly sliced; optional)
• 0.5 cup Black Beans (canned, drained and rinsed)
• 0.5 cup Pinto Beans (canned, drained and rinsed)
• 0.25 cup Vegetable Stock (for warming beans)
• 1 cup White Cabbage (shredded)
• 1 tablespoon White Vinegar
• 1 teaspoon Sugar (optional, balances kraut tartness)
• 0.25 cup Cashew Nuts (soaked 2 h, then drained)
• 1 teaspoon Maple Syrup
• pinch Himalayan Pink Salt
• 2 tablespoons Water (for cashew sauce)

Instructions

1. Prep and Roast Sweet Potato

   Preheat the oven to 200°C. Toss the cubed sweet potatoes with rapeseed oil, smoked paprika, cumin seeds, fennel seeds, garlic powder, salt and pepper. Spread on a baking sheet in a single layer.

   Time: PT10M

   Temperature: 200°C

2. Roast Sweet Potato

   Place the tray in the oven and roast for 30–35 minutes, turning halfway through.

   Time: PT35M

   Temperature: 200°C

3. Cook Brown Rice

   Rinse the brown rice under cold water. Combine rice and 200 ml water in a saucepan, bring to a boil, then reduce to a simmer, cover, and cook for 20 minutes until water is absorbed and rice is tender.

   Time: PT25M

4. Prepare Greens

   In a mixing bowl, combine spinach and rocket. Drizzle with extra‑virgin olive oil, season with a pinch of salt, and toss gently.

   Time: PT5M

5. Make Sweet Corn Salsa

   In a small bowl, mix sweet corn, apple cider vinegar, a drizzle of extra‑virgin olive oil, salt to taste, and nigella seeds. Stir until evenly coated.

   Time: PT5M

6. Warm Beans

   Combine black beans, pinto beans, and vegetable stock in a small saucepan. Heat over medium heat for 5 minutes, stirring occasionally, until warmed through.

   Time: PT5M

7. Prepare Quick Kraut

   In a bowl, toss shredded white cabbage with white vinegar, sugar, and a pinch of salt. Let sit for 5 minutes to soften.

   Time: PT5M

8. Blend Cashew Sauce

   Drain the soaked cashews and place them in a food processor. Add maple syrup, Himalayan pink salt, and 2 tablespoons water. Blend until smooth and creamy.

   Time: PT10M

9. Assemble the Burrito Boxes

   Divide the roasted sweet potatoes, brown rice, greens, corn salsa, warmed beans, and kraut among two serving trays. Drizzle each box with the cashew‑maple sauce and garnish with sliced spring onion if using.

   Time: PT5M

Nutrition Facts

Calories

460

Protein

12 g

Carbohydrates

65 g

Fat

12 g

Fiber

12 g

Ingredient Substitutions

• Instead of Sweet Potato: Butternut squash, Carrots
• Instead of Rapeseed Oil: Canola oil, Sunflower oil
• Instead of Smoked Paprika: Regular paprika, Chipotle powder
• Instead of Cumin Seeds: Ground cumin
• Instead of Fennel Seeds: Anise seeds
• Instead of Garlic Powder: Fresh minced garlic
• Instead of Salt: Sea salt, Kosher salt
• Instead of Black Pepper: White pepper
• Instead of Brown Rice: Wild rice, Quinoa
• Instead of Spinach: Baby kale
• Instead of Rocket: Watercress
• Instead of Extra Virgin Olive Oil: Avocado oil
• Instead of Sweet Corn: Frozen corn kernels
• Instead of Apple Cider Vinegar: White wine vinegar
• Instead of Nigella Seeds: Black cumin
• Instead of Spring Onion: Leek
• Instead of Black Beans: Kidney beans
• Instead of Pinto Beans: Great Northern beans
• Instead of Vegetable Stock: Water with bouillon
• Instead of White Cabbage: Red cabbage
• Instead of White Vinegar: Apple cider vinegar
• Instead of Sugar: Honey, Maple syrup
• Instead of Cashew Nuts: Almonds (different flavor)
• Instead of Maple Syrup: Agave nectar
• Instead of Himalayan Pink Salt: Sea salt

Equipment Needed

• Oven
• Baking Sheet
• Mixing Bowl
• Saucepan
• Small Saucepan
• Knife
• Cutting Board
• Wooden Spoon
• Measuring Cups
• Food Processor or Blender
• Tongs (optional)
• Aluminum Foil (optional)

Critical Steps — Do Not Skip

• Roasting the sweet potatoes to develop smoky flavor without burning.
• Soaking cashews long enough to achieve a smooth sauce.
• Balancing acidity and sweetness in the corn salsa and kraut.

Chef Tips from the Video

• For extra smoky depth, add a pinch of smoked sea salt to the sweet potato seasoning.
• Toast the nigella seeds briefly in a dry pan to release their aroma before adding to the salsa.
• Use a rice cooker for perfectly fluffy brown rice with minimal attention.

Troubleshooting

Storage

Refrigerator: Up to 3 days in airtight containers.

Freezer: Components (rice, roasted sweet potato, beans) freeze well for up to 2 months; sauce freezes for 1 month.

Room temperature: Not recommended; perishable ingredients should stay chilled.

Make-Ahead Tips

• Roast the sweet potatoes a day ahead and store in the fridge.
• Cook brown rice in bulk; reheat with a splash of water.
• The cashew sauce keeps well refrigerated for up to 5 days.

Frequently Asked Questions