Packed with fibre, flavour and feel-good vibes – this bowl brings the best of burrito night with a gut-loving twist. Featuring Finnebrogue Naked Good Little Chipolatas alongside black beans, sweetcorn, juicy tomatoes and creamy avocado. It’s a vibrant, balanced bowl that’s big on taste and gentle on your gut. Perfect for dinner or lunch, or anytime you want comfort food that actually loves you back.
Preheat the air fryer to 200°C – or follow the pack instructions for cooking the chipolatas.
Prep and cook the sweet potatoes
Peel and dice the sweet potato into small 1.5cm cubes.
Toss the diced sweet potato with a dash of your preferred cooking oil or spray, the smoked paprika and a pinch of salt, and pepper. Air fry at 200°C for 15–18 minutes, shaking halfway, until golden and tender.
Cook the Finnebrogue Naked Good Little Chipolatas
Air fry the chipolatas at 200°C for 10 minutes, shaking halfway through.
Prep the rest of the ingredients
Meanwhile, prep the rest of the ingredients. Halve the cherry tomatoes. Cut the avocado in half, remove the stone and scoop out the flesh, then slice.
Make the lime yoghurt dressing
To make the lime yoghurt dressing, zest and juice one of the limes then stir this into the yoghurt. Season to taste with salt and pepper.
Cut the other lime into wedges, to garnish the bowls.
Assemble the bowls
Slice the chipolatas into bite-sized pieces.
Divide the salad leaves, sweet potato, black beans, sweetcorn, cherry tomatoes, avocado, and chipolatas between four bowls.
Drizzle over the lime yoghurt and finish with a lime wedge.
