This Mexican Burrito Bowl could not be easier to make and is a delicious way to crowd in the veg. It’s a perfect weeknight supper to double up and enjoy for lunch the next day and goes down a treat with the whole family. I love mixing up different sauces, a squeeze of lime and salsas to switch up the flavours and really bring out the taste of the abundant veggies.
1 sweet potato
1 tbsp of olive oil
1 can of black beans
100g of wild rice
1 baby gem
Preheat the oven to 190C
Chop the sweet potato into small cubes
Season and drizzle with olive oil, roast for 35 minutes.
Rinse the rice and cook as per pack instructions
Slice up the lettuce and avocado.
Rinse the black beans then fry in a pan with some oil and salt for a few mins.
Plate together with sriracha, chilli flakes, lime and salt