Recipe
Cooking steps and ingredient details are being prepared.
Lunch recipe
Roasted sweet potato with black beans, sweetcorn, brown rice, avocado, lime, and crisp lettuce for a colourful vegan lunch bowl.
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Ingredients
oven, large baking tray, wide pan, microwave, knife, chopping board, grater
Method
Heat the oven to 220C/200C fan/gas 7. Scrub the sweet potatoes and cut them into 2cm chunks. Drain and rinse the black beans and sweetcorn, shred the lettuce, roughly chop the coriander, and cut one lime into wedges.
Toss the sweet potatoes on a large baking tray with the olive oil, smoked paprika, cumin, and a pinch of salt. Roast for 24 to 28 minutes, turning once, until golden at the edges and soft in the middle.
Microwave the brown rice pouches to pack instructions. Tip the rice, black beans, and sweetcorn into a wide pan with 3 tbsp water, then warm over a medium heat for 3 to 4 minutes until steaming.
Grate in the zest of the second lime, then squeeze in half its juice. Stir through half the coriander and taste, adding another squeeze of lime or a pinch of salt if needed.
Halve, stone, and slice the avocados. Divide the lettuce between four shallow bowls, spoon over the rice and bean base, then top with the roasted sweet potatoes and avocado slices.
Scatter over the remaining coriander and serve with lime wedges. For lunch boxes, pack the lettuce and avocado separately from the warm rice, beans, and sweet potatoes.
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