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.
Sweet Potato & Black Bean Burger Bowl with Wild Rice & Harissa Yoghurt
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.
Ready in 20
1/3 daily fibre
8 plants
Serving size
Ingredients
- 2 carrot
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 1 avocado
- 2 tbsp red wine vinegar (red wine vinegar (100%))
- 2 pak choi
- 2 tsp sesame seeds (Sesame)
- 4 x 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)
- 500g steamed wholegrain & wild basmati (Natural Wholegrain Basmati Rice - Steamed (89%), Natural Wild Rice - Steamed (10%), Rice Bran Oil, Acacia Fibre)
- 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)
Nutritional Information
Calories: 582
Protein: 14g
Carbs: 57g
Fat: 31g
Sweet Potato & Black Bean Burger Bowl with Wild Rice & Harissa Yoghurt
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.
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Cooking Instructions
Before you start
- Pull out 2 large frying pans, a medium bowl, a small bowl & a peeler
Time to pickle
- Peel the carrots into ribbons, then add to the medium bowl, along with the red wine vinegar and a pinch of salt. Toss to coat, then set aside to pickle
Cook the burgers & finish the prep
- Heat a large frying pan with 2 tsp oil on medium-high heat. Once hot, add the black bean burgers and cook for 10 mins, turning occasionally, until piping hot. Remove from the pan and cover with foil to keep warm
- Meanwhile, combine the harissa, coconut yoghurt and 2 tbsp water in the small bowl. Season with salt and set aside
- Trim and thinly slice the pak choi and avocado
Cook the veg & heat the rice
- Reheat the empty burger pan with 1 tsp oil on medium-high heat. Once hot, add the pak choi and cook for 3-4 mins, until softened. Season with salt and pepper
- Heat the other large frying pan on medium heat. Once hot, add the rice and 50ml water, 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
- Serve the rice into 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
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