RECIPES BY Rhiannon Lambert
Mexican Burrito Bowl
- 1 Hour
- 2
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