Pinto Bean and Sweet Potato Burrito Bowl with Avocado Crema

Ingredients

• 600 g sweet potatoes
• 400 g tinned pinto beans
• 2 ripe avocados
• 2 lime
• 300 g long grain brown rice
• 1 tsp chilli powder
• 1 tsp smoked paprika
• 2 garlic cloves
• 2 tbsp olive oil
• 20 g fresh coriander

Method

1. 1

   Preheat the oven to 200°C. Peel and cube the sweet potatoes, toss with olive oil, chilli powder, smoked paprika and salt, then roast for 30 minutes until caramelised.

2. 2

   Cook the brown rice according to packet instructions.

3. 3

   Warm the pinto beans in a small pan with a crushed garlic clove, a pinch of cumin and a splash of water. Mash lightly with the back of a spoon.

4. 4

   Make the avocado crema by blending or mashing the avocados with the juice of both limes, the remaining crushed garlic, coriander and a pinch of salt until smooth.

5. 5

   Divide the rice between four bowls, add the roasted sweet potato and smashed pinto beans, then drizzle generously with the avocado crema.