Super Simple Burrito Salad with Black Beans, Sweet Potato and Avocado Mayo
Ready in twenty minutes!
This has to be one of my easiest and quickest recipes ever. I'm trying super hard to make more simple recipes that also don't break the bank and this one fits the brief. As avocados are seriously cheap here in Australia due to an oversupply (lucky for us!), expect lot's of future recipes using avocados. They are also one of my favourite things to eat so no complaints here.
Not only is this recipe easy, it's pretty darn healthy. We've got back beans, spinach, avocado and sweet potato so it's full of plant protein, fibre, vitamins and minerals. Despite popular opinions just because you are eating vegan or vegetarian does not mean you can't get enough protein in your diet!
Ok so this recipe is quick and healthy but most importantly its delicious! The key is the avocado mayo, it brings the whole dish together. I've only recently got onto the concept of avocado mayo – apparently there was a big craze for it but I missed the memo! Which is a shame because know I have discovered it I plan to eat daily. It's so yummy. It's kind of crossed between guacamole, green goddess dressing and mayonnaise. I like to mine super flavourful and punchy with lots garlic. If your have made many of my recipes you will know that lot's of garlic is a common theme!
If you can't be bothered making your own avocado mayo, you could use shop bought mayo (make sure you get one with garlic in it, often called aioli) and addd a little lime juice. It should last a few days covered in the fridge but mine never lasts that long, I always finish a batch off in one go! You can actually buy “avocado” mayo from the supermarket but I'm sceptic about buying anything avocado based in a packet. It just seems wrong. What do they do to make it stay green and how much avo is really in there? I can't believe you can actually buy a tube of avocado....Why when you get a fresh one for $1?
I make my own sweet potato chips for this recipes but its a bit time consuming and fiddly so I suggest you just buy a packet. You could also use beetroot chips or any other vegetable chip. If you do want to make your own use the slicer attachment on your food processor to slice the sweet potato into thin rounds, toss with olive oil and a little salt and bake at 150 degrees C until they turn golden. I find they often loose there crispness quickly so don't make the too far ahead.
Another option is to use roasted sweet potato instead of chips. Peel and chop a sweet potato into cubes or wedges. Toss the sweet potato with a good pinch of salt, 1-2 tablespoons of olive oil, ½ a teaspoon each of smoked paprika, ground cumin and ground coriander . I also like to add a few teaspoons of polenta to give it some extra crunch. Spread the sweet potato out evenly on a baking tray lined with baking paper and bake for about 45 minutes turning at the half way point.
I've made this recipe using brown rice, quinoa, white rice and cauliflower rice - all tastes great. Same with the beans, any beans will do. You could mix it up and add whatever vegetables are in season such as tomatoes, red capsicums or corn would all make yummy additions. Just don't forget the avocado! The rich creaminess can NOT be replaced.
Super Simple Burrito Salad with Black Beans, Sweet Potato and Avocado Mayo
Make: 2 serves for a main meal
Time: 20 minutes to make
Dietary guide: This recipe is gluten free and vegan. As avocado, garlic and beans make up most of this recipe and are not suitable for those on the FODMAP friendly diet, there is no FODMAP adaption for this recipe.
Ingredients
1 garlic clove
2 avocados
1 teaspoon of mustard (I use American)
1 tablespoons of olive oil
1 long green chilli (more if your like it spicy)
1 cup of fresh coriander (washed)
1 lime
1 can of black beans drained and washed
Small packet of sweet potato chips
2 cups of baby spinach
1 cup of rice or ¼ of a cauliflower to make cauliflower rice
2 tablespoons of sour cream (optional)
Salt and pepper
Method
Cook the rice as per packet directions. If you are making cauliflower rice, blitz the cauliflower in the blender until it resembled rice. Steam for a a few minutes or until al dente.
Whilst the rice is cooking, make the avocado mayo. First prepare the garlic by “creaming it” - grind the garlic clove and t1/2 a teaspoon of salt in a mortar and pestle until it forms a rough paste. If you don't have a mortar and pestle use the back of a dessert spoon and chopping board to cream the garlic, Add a teaspoon of the olive oil and mix together. Scrape out the creamed garlic into a 2 cup capacity jug. Add one of the avocados (peeled and pip removed!), mustard, half of the coriander, half of the green chilli (de-seeded), 2 teaspoons of juice form the lime, the remaining olive oil, some freshly ground black pepper and 3 tablespoons of of water. Use a stick blender to combine everything. Add more water if it's too thick – it should be the consistency of regular mayo. Taste and adjust for your tastes, i.e. add more chilli or lime if that's how you like it. Set aside until needed.
Peel and quarter the remaining avocado and slice the remaining green chilli into thin rounds. Roughly chop the remaining fresh coriander.
When the rice is ready diving among to bowls. Top with the baby spinach, the beans, the coriander, sweet potato chips and chilli. Add a dollop of the sour cream if using and drizzle the mayo over the top. Serve with a wedge of the lime and enjoy!
