Mexican sweet potato rice bowl recipe | Sainsbury`s Magazine

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