Sweet Potato & Black Bean Bowl

Nutrition per serving

Ingredients

• Purple Sweet Potato
• Black beans
• Corn Kernels
• Red Capsicum
• Olive Oil
• Paprika, dry powder
• Ground Cumin
• Brown Rice
• Hass Avocado
• Mexican lime
• Sea Salt
• Pepper, black, ground

Instructions

1. 1.Peel the sweet potato and cut it into 2 cm cubes. Deseed the red capsicum and cut it into small pieces. Drain and rinse the black beans and measure the corn.
2. 2.Cook the brown rice according to the packet instructions.
3. 3.Place the sweet potato cubes and capsicum in a bowl. Add the olive oil, smoked paprika, cumin, salt and black pepper. Toss to coat.
4. 4.Spread the seasoned vegetables on a lined baking tray and roast at 200°C for 20–25 minutes, turning halfway through.
5. 5.Add the black beans and corn to a small frying pan and cook for 3–4 minutes until heated through.
6. 6.Serve the rice with the roasted vegetables, beans and corn. Top with diced avocado and lime juice.