SWEET POTATO AND BLACK BEAN RICE BOWL
Prep time: 25 minsCooking time: 50 minsServes: 4
Call this a power bowl if you like – we just call it super tasty. This deeply satisfying dish has layers of Mexican-inspired flavour.
INGREDIENTS:
□ 400g brown rice
□ 400g sweet potato, cut into wedges
□ ½ cup extra-virgin olive oil, plus extra for drizzling
□ ¾ tsp smoked paprika
□ ¼ tsp ground cumin
□ ¼ tsp ground coriander
□ 2 corn cobs, cut into 3cm thick rounds
□ Sea salt, for seasoning
□ 1 cup (firmly packed) baby spinach, plus extra for serving
□ ¾ cup (firmly packed) coriander, plus extra sprigs for serving
□ 3 spring onions, coarsely chopped, plus 1 extra, thinly sliced (optional)
□ 2 pickled green chillies, coarsely chopped, plus extra for serving
□ 1 clove garlic
□ Juice of 1 lime, plus wedges for serving
□ 400g canned black beans, drained and rinsed
□ 400g cherry tomatoes, for serving
□ Tortilla chips (optional), for serving
METHOD:
1. Preheat the oven to 200°C.
Cook rice, remove from the heat and leave covered for 10 minutes to steam.
