Maple Mexican Bowl

Ingredients

• 2 sweet potatoes, unpeeled, washed and cubed
• 20 ml (4 tsp) canola oil
• 10 ml (2 tsp) maple syrup, preferably amber syrup for its rich taste
• Salt and pepper
• 215 g (1 cup) basmati rice
• 500 ml (2 cups) water
• 3 g (1/2 tsp) salt
• 1/2 red onion, chopped
• 15 ml (1 tbsp) canola oil
• 300 g (2 cups) cooked chicken, cubed
• 2 g (1 tbsp) ground cumin
• 6 g (1 tbsp) Mexican chili powder
• 15 ml (1 tbsp) maple syrup, preferably amber syrup for its rich taste
• 280 g (1 cup) plain yogourt
• 1 ripe avocado
• Juice of 1 lime
• 1 clove garlic, crushed
• 1 540 g (19 oz) can of black beans, rinsed and drained
• 1 tomato (or 1 bell pepper, colour of your choice), cut into small chunks
• 1 341 ml (12 oz) can of whole kernel corn, drained
• 5 (1/3 cup) cilantro, chopped