Mexican Burrito Bowl
Nothing tastes quite as fun as a rainbow-bowl filled with Mexican inspired foods like garlicky black beans, roasted sweet potato, avocado and creamy tahini.
SERVES 2
PREP TIME 10-15 MINUTES
COOKS TIME 40 MINUTES
DIFFICULTY EASY
Ingredients
Olive oil
100g rice
1 medium sweet potato (300g), chopped
1/2 tsp cumin
1 pepper, sliced
120g black beans
2 garlic cloves, crushed
1/2 tsp cumin
1/2 tsp smoked paprika
1 tbsp apple cider vinegar
10 cherry tomatoes, small dice
1/2 red onion, very small dice
1 tbsp lime juice
100g sweetcorn
1/2 avocado
Salt and black pepper
3 tbsp tahini
Serving:
fresh coriander, spinach
Method
1.
Preheat the oven to 160Fan/180*C and line a tray with parchment paper. Toss the sweet potato cubes with some olive oil, ½ tsp cumin and salt and pepper. Roast for 30-40 minutes until tender. Add the sliced pepper and roast for the last 20 minutes.
2.
Cook the rice according to packet instructions.
3.
Add the black beans, garlic, ½ tsp cumin, smoked paprika and apple cider vinegar to a small saucepan and warm through for 5 minutes.
4.
Stir together the chopped tomatoes and red onion with 1 tbsp lime juice and salt and pepper.
5.
Put some spinach leaves in a bowl, top with the rice, roasted sweet potatoes, roasted peppers, garlic black beans, tomato salsa, sweetcorn, avocado and a drizzle of tahini. Top with fresh coriander.
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