Less a recipe, more a construction job. An ideal mid-week meal and an excellent way to use up leftovers, which I’m mildly obsessed with. Feeds 2 people. Tasty, satisfying, adaptable.
- 1 large sweet potato
- 2 tbsp veg oil
- Paprika, cumin, garlic powder, onion powder, pinch of cinnamon
- 1 packet pre-cooked basmati or long grain rice
- 1 tin black beans
- Chipotle chilli sauce (or regular chilli sauce with ½ tsp smoked paprika)
- 1 avocado
- Lime juice
- Toppings – including pickled jalapenos, fresh coriander, sour cream, diced tomatoes
- Peel and dice the sweet potato. Mix the spices with the veg oil and then tumble in the sweet potato. Roast on a tray at 180C fan (200C) for 30-40 mins
- Drain the tinned black beans. Warm in a pan with the chipotle chilli sauce and a bit of the liquid from the tin
- Cook the rice according to the directions on the packet
- Dice the avocado and sprinkle with lime juice and a pinch of salt
- Construct the bowl with rice, then black beans, then sweet potatoes. Top with the avocado and any other toppings which appeal
By all means pre-cook the sweet potato to save time at dinnertime, use up leftover chicken, add grated cheese, substitute in brown rice, add fresh chilli. Munch on tortilla chips while you cook. So many options!
Sophie cooks 
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