Loaded Burrito Bowls with Chilli-Lime Sweet Potato Fries

A colourful, hearty bowl packed with seasoned mince, rice, black beans and fresh toppings, finished with crispy chilli-lime sweet potato fries. It's an easy, satisfying dinner with plenty of texture and flavour, and the components can be prepared ahead.

Serves: 4 Prep Time: 15 minutes Cook Time: 30 minutes

Ingredients

Chilli-Lime Sweet Potato Fries

500 g sweet potato, cut into thin fries

2 tbsp olive oil

15 g cornflour

1 tsp chilli powder

1 tsp smoked paprika

½ tsp garlic powder

½ tsp fine sea salt

1 tsp finely grated lime zest, added after baking

Seasoned Mince

500 g beef or chicken mince

1 tbsp olive oil

1 onion, diced

2 garlic cloves, minced

1½–2 tbsp taco seasoning

1 tbsp tomato paste

2 tbsp water or stock

To Assemble

250 g cooked rice (can use a Microwave pouch)

400 g black beans, drained and rinsed (1 tin)

200 g cherry tomatoes, diced

1 avocado, sliced

80 g shredded cheese

80 g sour cream

1 lime, cut into wedges

2 tbsp fresh coriander, chopped

Method

1. Prepare the sweet potato fries

Preheat the oven to 220°C fan-forced. Line a large baking tray with baking paper. Toss the sweet potato with the cornflour until lightly coated, then add the olive oil, chilli powder, smoked paprika, garlic powder and salt. Spread in a single layer on the tray.

2. Bake the fries

Bake for 22–27 minutes, turning halfway, until golden and crisp. As soon as they come out of the oven, toss or sprinkle with the lime zest.

3. Cook the onion and garlic

While the fries are baking, heat the olive oil in a large frying pan over medium heat. Add the onion and cook until softened. Add the garlic and cook for 1 minute.

4. Brown the mince

Add the mince and cook, breaking it up with a spoon, until browned and cooked through.

5. Season the mince

Stir through the taco seasoning and tomato paste. Add the water or stock and simmer for 2–3 minutes, stirring until the mince is well coated and slightly saucy. Season to taste.

6. Warm the rice and beans

Warm the cooked rice and black beans separately, or serve at room temperature if preparing ahead.

7. Assemble the bowls

Divide the rice between four bowls. Top with the seasoned mince, black beans, sweet potato fries, cherry tomatoes and avocado.

8. Finish and serve

Scatter with shredded cheese, add a dollop of sour cream and finish with fresh coriander and lime wedges.

Variations & Notes

Short on time?

Use frozen sweet potato fries and cook according to the packet instructions. Toss with the chilli powder, smoked paprika and lime zest once cooked.

Make ahead

The mince can be prepared up to 2 days ahead and refrigerated. The beans and toppings can also be prepared ahead. Keep the fries separate and assemble just before serving so they stay crisp.

The cornflour trick

Coating the sweet potato lightly in cornflour before adding the oil helps create a crispier surface. Don't crowd the tray or the fries will steam rather than crisp.

From My Kitchen

I love serving these as a help-yourself dinner. Put all the components on the table and let everyone build their own bowl. The crispy sweet potato fries are what make this version a little different from the usual burrito bowl.