Mexican Sweet Potato Rice Bowls
These Mexican-inspired rice bowls are bursting with flavor, featuring tender roasted sweet potato and colorful vegetables. Served with creamy avocado, fresh coriander, and a dollop of vegan yogurt, they make a wholesome and satisfying meal.
Instructions
- 1
Cook the uncooked brown rice (75 g) following pack instructions and drain. Meanwhile, preheat the oven to 220°C (fan 200°C, gas 7).
- 2
Mix the [0.5-1 tbsp chipotle paste] with about half of the juice (0.5 lemon), all of the olive oil (2 tsp) and [some seasoning]. Toss the sweet potato (1 medium) wedges and bell pepper (1 red) slices with the mixture. Spread them onto a baking tray and roast for 25-30 minutes until tender and lightly charred, stirring occasionally.
- 3
Toss half of the black beans (1 tin) with the cherry tomatoes (100 g), onions (2 spring), most of the remaining juice (0.5 lemon), and the chopped fresh coriander (0.5 pack), plus [some seasoning]. Stir the other half of the black beans (1 tin) through the cooked uncooked brown rice (75 g), along with the last of the juice (0.5 lemon).
- 4
Divide the uncooked brown rice (75 g) between two bowls. Top with the roasted sweet potato (1 medium) and bell pepper (1 red), the black beans (1 tin) mix, avocado (0.5 small) slices, and a vegan yogurt (1 spoon). Scatter with the remaining fresh coriander (0.5 pack) leaves and serve with [lemon wedges] to squeeze over.
- 5
Tip: Use a pouch of pre-cooked brown rice, if you like, to save time.
Nutrition Facts
Per portion