Name: Mexican Sweet Potato Rice Bowls
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 2 servings
Cuisine: mexican
Ingredients: 75 g brown rice (uncooked); 0.5 tbsp chipotle paste (to taste); 0.5 lemon lemon juice; 2 tsp olive oil; 1 null sweet potato (1 medium (or 2 small ones), peeled and cut into thin wedges); 1 null red bell pepper (1, deseeded and sliced); 1 tin black beans (1 x 400g, rinsed and drained); 100 g cherry tomatoes (quartered); 2 null spring onions (2, finely sliced); 0.5 pack fresh coriander (0.5 x 30g, half chopped and half leaves picked); 0.5 null avocado (0.5 small, sliced); 1 spoon vegan yogurt (to serve); null null seasoning (to taste); null null lemon wedges (to serve)

Instructions

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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.