Sweet potato and raspberry chipotle sauce burrito bowl

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  • 3 cups cooked brown rice
  • 2 cups cooked black beans
  • 4 handfuls of lettuce and spinach
  • 2 medium sweet potatoes, diced
  • 3 radishes, thinly sliced
  • 3 tbsp olive oil

For the tahini and cashew dressing:

  • 3/4 cup cashews, raw and soaked for at least 30 minutes
  • 1/4 small white onion
  • 1/4 cup tahini
  • 1 tbsp lemon juice
  • 1 tbsp apple cider vinegar
  • A pinch of salt

Raspberry and chipotle sauce:

  • 5 oz raspberries
  • 5 oz sugar
  • 4 tbsp chipotle sauce


Preheat the oven to 400°F.

Put the sweet potatoes, olive oil, salt, and fresh pepper in a baking tray, and bake for about 20 minutes until the sweet potatoes are soft.

Put the raspberries, sugar, and chipotle sauce together in a pot over medium heat and bring to a boil. After around 7 minutes boiling, remove from the heat and strain to eliminate the seeds.

To prepare the dressing, put all the ingredients in the blender and blend until soft.

Steam the grains, legumes and spinach, and once ready, divide into 3 bowls. Add a handful of fresh mixed greens to each plate, sweet potatoes, and radishes. Add a few spoonfuls of raspberry chipotle sauce and tahini and cashew dressing.