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Mexican sweet potato rice bowls


Serves: 2
timePrep time: 25 mins
timeTotal time:
Mexican sweet potato rice bowls
Recipe photograph by Ant Duncan

Mexican sweet potato rice bowls

Serve this Mexican rice bowl with a dollop of yogurt

Serves: 2
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
614Kcal
Fat
14gr
Saturates
3gr
Carbs
100gr
Sugars
20gr
Fibre
17gr
Protein
17gr
Salt
0.4gr

Anna Glover

Anna Glover

Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world 
See more of Anna Glover’s recipes
Anna Glover

Anna Glover

Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world 
See more of Anna Glover’s recipes

Ingredients

  • 75g uncooked brown rice
  • ½-1 tbsp chipotle paste, to taste
  • juice of ½ lemon, plus wedges to serve
  • 2 tsp olive oil
  • 1 medium sweet potato (or 2 small ones), peeled and cut into thin wedges
  • 1 red pepper, deseeded and sliced
  • 1 x 400g tin black-eyed or black beans, rinsed and drained
  • 100g cherry tomatoes, quartered
  • 2 spring onions, finely sliced
  • ½ x 30g pack coriander, half chopped and half leaves picked
  • ½ small avocado, sliced

Step by step

  1. Cook the rice following the pack instructions and drain. Meanwhile, heat the oven to 220°C, fan 200°C, gas 7.
  2. Mix the chipotle paste with about half the lemon juice, all the oil and some seasoning. Toss the sweet potato wedges and pepper slices with the mixture and tip them out onto a baking tray. Roast in the oven for 25-30 minutes until tender and lightly charred, stirring once or twice.
  3. Toss half the beans with the tomatoes, spring onions, most of the remaining lemon juice, chopped coriander and some seasoning. Stir the other half of the beans through the cooked rice, along with the last of the lemon juice.
  4. Divide the rice between two bowls, then do the same with the roasted sweet potato, red pepper, bean mix, avocado slices and a spoon of yogurt (dairy-free if required). Scatter with coriander and serve with lemon wedges to squeeze over.
    Tip
    Use a pouch of pre-cooked brown rice, if you like.

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