Sweet potato and black bean bowl

Ingredients

For 4 portions. Tick items as you go — nothing is changed for anyone else.

Our recipes use a 15 ml tablespoon. The standard Australian tablespoon holds 20 ml, so use three level teaspoons where a tablespoon is listed.

• 700 g sweet potato, cubed
• 400 g black beans, canned, drained and rinsed
• 500 g cooked brown rice
• 200 g canned corn kernels, drained
• 1 avocado, sliced
• 1 lime, juiced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 2 tbsp extra virgin olive oil
• 15 g coriander, chopped, washed

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Heat the oven to 200°C (180°C fan). Toss the sweet potato with the oil, paprika and cumin and roast for 25 to 30 minutes.
2. 2Step 2. Warm the beans and rice until steaming hot.
3. 3Step 3. Divide the rice between bowls and top with sweet potato, beans and corn.
4. 4Step 4. Finish with avocado, lime juice and washed coriander.

Allergens for your selection

No declarable allergens in the ingredients as currently selected.

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.