RECIPES BY Rhiannon Lambert

Mexican Burrito Bowl

  • 1 Hour
  • 2
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Essential 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


  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.