Black Bean and Sweet Potato Burrito Bowl
Makes 1 serving

INGREDIENTS
150 g Black beans, tinned and drained (Most of a tin, drained. The protein in the bowl. Drained weight.)
150 g Sweet potato (Raw, peeled weight.)
100 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.)
60 g Tomato salsa
50 g Avocado (Flesh only. Half a medium avocado is about 70 g.)
20 g Pickled jalapeños
30 g Red onion
5 g Rapeseed oil
1 tsp Ground cumin
A good squeeze Lime juice
A handful Fresh coriander

METHOD
1. Cut the sweet potato into 2 cm cubes, toss with the oil, half the cumin and salt, and roast at 220°C for twenty-five minutes until the corners are dark.
2. Warm the beans in a small pan with the rest of the cumin, a splash of water and a pinch of salt for five minutes, crushing a few against the side to thicken it.
3. Slice the onion thinly and drop it in the lime juice while everything cooks.
4. Rice in the bowl, then beans, sweet potato, salsa, the sliced avocado, jalapeños, the onion with its lime, and the coriander.

Check ingredient packaging for allergen information.

RECIPE NOTES
The beans and rice together carry 18 g of protein, which is decent for a bowl with no meat or dairy in it. Doubling the beans and dropping the rice takes it further without moving the calories much.
Sweet potato and rice together make this the carbohydrate-heavy end of the batch at 90 g. If that is more than you want, the sweet potato is the one to halve; the beans are doing more work.

Full recipe: https://www.getfuel8.com/recipes/black-bean-sweet-potato-burrito-bowl
