Mexican sweet potato rice bowl recipe
Our Mexican rice bowl is topped with sweet potato and avocado. Just add a dollop of yogurt to serve
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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
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