Sweet Potato and Black Bean Rice Bowl

gourmettraveller.com.au

Food-loving naturopath/nutritionist/herbalist, here to share the vego/pescetarian gems I find. I'm Sydney-based but work with clients around Australia and the world online. I also mentor small businesses, to grow a biz you love. Just google my name to find out more.

400 gm (2 cups) brown rice

400 gm sweet potato, cut into wedges

110 ml extra-virgin olive oil, plus extra for drizzling

3⁄4 tsp smoked paprika

1⁄4 tsp ground cumin

1⁄4 tsp ground coriander

2 corn cobs, cut into 3cm thick rounds

1 cup (firmly packed) baby spinach, plus extra to serve

3⁄4 cup (firmly packed) coriander, plus extra sprigs to serve

3 spring onions, coarsely chopped, plus 1 extra, thinly sliced (optional)

2 pickled green chillies, coarsely chopped, plus extra to serve

1 garlic clove

Juice of 1 lime, plus wedges to serve

400 gm canned black beans, drained and rinsed

400 gm cherry tomatoes, halved

Tortilla chips (optional), to serve

Directions at gourmettraveller.com.au

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