Sweet Potato & Black Bean Burger Bowl with Wild Rice & Harissa Yoghurt

Serving size

1 person 2 people 4 people

Ingredients

1 avocado (use a quarter)
250g steamed wholegrain & wild basmati (use half)

(Natural Wholegrain Basmati Rice - Steamed (89%), Natural Wild Rice - Steamed (10%), Rice Bran Oil, Acacia Fibre)
1 pak choi (use half)
1 carrot (use half)
2 tbsp sweet harissa paste (use half)

(Rapeseed Oil, Water, Raisins, Apricot, Capers, Garlic, Balsamic Vinegar, Paprika Flakes, Cayenne Flakes, Salt, Rice Flour, Black Pepper, Oregano, Rose Petals, Ginger, Nutmeg, Turmeric, Cumin, Cardamom, Cloves, Cinnamon, Citric Acid)
1 tsp sesame seeds (use half) (Sesame)
80g coconut yoghurt (use half)

(Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
1 tbsp red wine vinegar (use half)

(red wine vinegar (100%))
2 Plants Sweet Potato & Black Bean Burgers (use half)

(Chick Pea, Sweet Potato Diced, Black Turtle Beans, White Onion, Red Peppers, Rapeseed Oil, Courgette, Cauliflower, Potato Flake, Garlic Puree, Smoked Paprika, Coriander, Salt, Pumpkin Seeds, Lemon Juice, Lime juice, Ground Cumin, Rice Flour, Parsley, Chipotle powder, Ground Black Pepper, Oregano, Water)

Allergens

Contains: Sesame

Nutritional Information

Typical values	per 100g	per portion
Energy	135Kcal	652Kcal
	564kJ	2727kJ
Fat	7.6g	37g
of which saturates	2.4g	11g
Carbohydrates	12g	60g
of which sugars	2.6g	12g
Protein	3.0g	15g
Salt	0.37g	1.8g
Fibre	3.8g	19g

Ingredients

2 tbsp sweet harissa paste

(Rapeseed Oil, Water, Raisins, Apricot, Capers, Garlic, Balsamic Vinegar, Paprika Flakes, Cayenne Flakes, Salt, Rice Flour, Black Pepper, Oregano, Rose Petals, Ginger, Nutmeg, Turmeric, Cumin, Cardamom, Cloves, Cinnamon, Citric Acid)
250g steamed wholegrain & wild basmati

(Natural Wholegrain Basmati Rice - Steamed (89%), Natural Wild Rice - Steamed (10%), Rice Bran Oil, Acacia Fibre)
1 avocado (use half)
1 tbsp red wine vinegar

(red wine vinegar (100%))
80g coconut yoghurt

(Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
2 Plants Sweet Potato & Black Bean Burgers

(Chick Pea, Sweet Potato Diced, Black Turtle Beans, White Onion, Red Peppers, Rapeseed Oil, Courgette, Cauliflower, Potato Flake, Garlic Puree, Smoked Paprika, Coriander, Salt, Pumpkin Seeds, Lemon Juice, Lime juice, Ground Cumin, Rice Flour, Parsley, Chipotle powder, Ground Black Pepper, Oregano, Water)
1 carrot
1 tsp sesame seeds (Sesame)
1 pak choi

Allergens

Contains: Sesame

Nutritional Information

Typical values	per 100g	per portion
Energy	135Kcal	652Kcal
	564kJ	2727kJ
Fat	7.6g	37g
of which saturates	2.4g	11g
Carbohydrates	12g	60g
of which sugars	2.6g	12g
Protein	3.0g	15g
Salt	0.37g	1.8g
Fibre	3.8g	19g

Back

Vegan Ready in 20 1/3 daily fibre 8 plants

Sweet Potato & Black Bean Burger Bowl with Wild Rice & Harissa Yoghurt

Prep time: 15 mins

Total time: 20 mins

Cuisine: Middle Eastern

Food group: Vegan

Co-created with Ella Mills, this vibrant recipe comes together in a flash! Starring 100% natural Protein Veggie burgers, made with bright sweet potatoes and creamy black beans: simply pan fry them and enjoy alongside fluffy wild rice, tangy pickled carrot and a creamy harissa yoghurt. Finish with a sprinkle of sesame seeds. This is real food with real flavour.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Pull out a large frying pan, a medium frying pan, a measuring jug, a medium bowl, a small bowl & a peeler

Pickle the carrot

Peel the carrot into ribbons, then add to the medium bowl with the red wine vinegar and a pinch of salt. Toss to coat, then set aside to pickle
Thinly slice the half avocado

Cook the burgers & make the harissa yoghurt

Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the black bean burgers and cook for 10 mins, turning occasionally, until piping hot
In the small bowl, combine the harissa, coconut yoghurt and 2 tbsp water (1 tbsp for 1 person). Season with salt and set aside

Cook the veg & heat the rice

Thinly slice the pak choi, then add to the burger pan in the final 3-4 mins, until softened. Season with salt and pepper
Meanwhile, heat the medium frying pan on medium heat. Once hot, add the rice and 50ml water (25ml for 1 person), breaking it up with a spoon, and cook for 3-4 mins, until piping hot. Season with a pinch of salt, then stir through the carrot pickling liquid

Plate up

Share the rice between bowls, with the pickled carrot, avocado and pak choi alongside. Top with the black bean burgers
Drizzle over the harissa yoghurt and scatter with the sesame seeds to finish