Mexican Burrito Bowl

Directions

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.