Sweet Potato Burrito Bowl

Serves 1 | Prep time: 15 mins | Cooking time: 20 mins

INGREDIENTS

• 150g/5.3oz sweet potato (abt 1 1/4 cup, cut in chunks)
• 30g/1oz (1/4 cup) TVP (textured vegetable protein)
• 1 1/2 tsp burrito spice mix (e.g. Old El Paso Burrito Spice Mix)
• 5ml/0.2oz (1 tsp) olive oil spray
• 75g/2.6oz uncooked brown rice (just over 1/3 cup)
• 200g/7oz black beans (1 1/4 cup, rinsed & drained)
• 100g/3.5oz avocado (1/2 medium sized avo)
• 100g/3.5oz red capsicum/bell pepper (3/4 cup, chopped)
• 50g/1.8oz corn kernels (1/3 cup, rinsed & drained)
• 20g/0.7oz coriander (1/3 cup, roughly chopped)
• 20g/0.7oz spring onion (1 or 2 stalks)
• Squeeze of lemon juice
• Tamari sauce, to taste

METHOD

1. Cook brown rice as per packet instructions.
2. Rehydrate the TVP mince with 1/4 cup of boiled water poured over it in a bowl. Set aside.
3. Cut the sweet potato and avocado into bite-size chunks, chop the capsicum and coriander and measure out the corn kernels and black beans mix once rinsed and drained from the can.
4. Steam/boil the sweet potato for about 10 minutes or until soft.
5. While the sweet potato is cooking, heat up oil in a pan then add the rehydrated TVP. Cook for a couple of minutes then add the burrito spice. Mix well. Add half the spring onion and all the black beans, corn and capsicum. Stir and cook for another 7 to 8 minutes. Optional: taste the mix and add any additional seasonings of your choice.
6. When the rice is ready, fluff it with a rice paddle and mix half the chopped coriander through it.
7. Next, assemble your burrito bowl with sweet potato, rice, bean/mince mix, avocado, top with the remaining fresh coriander, spring onion, a squeeze of lemon and a drizzle of Tamari sauce. Enjoy!

Macros – Carb: 125g  Fat: 23g  Prot: 40g  Calories: 867

This recipe is part of the 7-day Endurance meal plan