The Salad Formula: Crushed Sweet Potato Vegan Burrito Bowl

Prep time: 10 mins 

Cook time: 20 mins

Serves: 2 as a main, 4 as a side



Grain base: Brown rice 

Protein: 1 can kidney beans

Colour: 3-4 sweet potatoes, 2 avocados, sweetcorn

Dressing ingredients: 

  • 1 bunch fresh coriander
  • 125g vegan greek yoghurt 
  • 1 garlic clove
  • Juice of 2 limes
  • 1 tsp honey
  • 1/2 tsp salt
  • 2 tbsp extra-virgin olive oil
  • 1/2 jalapeno, seeds and stem removed, (optional)

Season: Lime, fresh red chillies

Texture: Good4U Garlic and Chilli Toppers

Herby finish: Coriander



  1. Preheat the oven to 200C.
  2. Slice the sweet potatoes and lay them on a baking tray. Use the bottom of a glass to smash the slices down until they’re flat. Drizzle with olive oil and sprinkle with salt and pepper, then place in the oven to roast for 15-20 minutes or until soft in the middle and crispy on the outside.
  3. Meanwhile, boil the brown rice according to package instructions.
  4. Once the rice is cooked, place it in a bowl. Add kidney beans, the cooked sweet potato slices, avocado and sweetcorn. 
  5. Make the dressing by blending together all ingredients, then pour over the salad.
  6. Add a squeeze of fresh lime, some sliced red chilli, a sprinkle of garlic and chilli salad toppers and a sprinkle of coriander.
  7. Mix everything together and serve! A bowl of goodness that’s packed with flavour and nutrition.