sweetpotato- Burrito Bowl – North Carolina Sweet Potatoes

sweetpotato- Burrito Bowl

4 porzioni

4 sweetpotatoes from North Carolina
150 g Wholegrain Basmati rice
2 tablespoons olive oil
1 tsp black cumin
2 tablespoons maple syrup from Canada
Canned kidney beans (1)
Canned chickpeas (1)
2 small cucumbers
2 yellow peppers
2 avocados
Juice of 1 lime
4 tomatoes
1 red onion
1 chili pepper
2 stems of coriander or parsley
Some tortilla chips
Salt, coarse pepper from the mill


1.       Bring rice to the boil in 500 ml water and cook over medium heat for about 20 minutes until soft. Drain well. Peel sweetpotatoes, cut them into cubes and cook for 5-7 minutes in boiling salted water. Drain well and fry in hot olive oil while turning. Season with black cumin and maple syrup.

2.       Rinse kidney beans and chick peas under running cold water and drain. Wash, clean and chop the peppers. Cut cucumber lengthwise into thin slices. Cut avocados in half, remove seeds, spoon out the flesh and finely puree with half of the lime juice, salt and pepper.

3.       Dice tomatoes very finely. Peel and chop the onion. Remove the seeds from the chili pepper and chop finely. Mix the ingredients with the rest of the lime juice, season and fold in roughly plucked coriander or parsley. Arrange all ingredients side by side in bowls. Garnish with tortilla chips.

Tip: You can also add corn, sour cream, fried chicken, tofu, shrimps or beef.

Preparation time: 50 minutes

720 kcal/ 3020 kJ
18 g
21 g
106 g