Vegan sweet potato and black bean burrito bowl

Ingredients

For 1 serving

• Sweet potatoes120 g
• Cooked black beans90 g
• Brown rice35 g
• Canned sweetcorn30 g
• Taco seasoning1 teaspoon
• Salsa40 g
• Avocado30 g
• Extra virgin olive oil1 teaspoon
• Lime juiceto taste
• Saltto taste

In season: October – March

Method

1. Turn the oven on to 210 °C (fan) and line a baking tray with baking paper; bring plenty of salted water to the boil.
2. Cook the brown rice in the boiling water for 30 minutes, until tender but separate; drain.
3. Meanwhile, peel the sweet potato and cut it into roughly 1.5 cm cubes; toss it on the tray with the oil and taco seasoning and roast for 22 minutes, turning halfway, until golden at the edges and tender inside.
4. Drain and rinse the black beans and sweetcorn; warm them in a small pan with a splash of water for 3–4 minutes, until hot.
5. Slice the avocado.
6. Assemble the bowl with the rice, sweet potato, beans, sweetcorn, avocado and salsa and finish with the lime juice.