Rainbow Mexican bowls

Updated at: Sun, 17 Mar 2024 22:12:57 GMT

Step 1

1. Preheat the oven to 180°C or 350°F. Line a baking tray with baking paper.

Step 2

2. Spread the sweet potato across the tray and drizzle with 1 1/2 tbsp olive oil. Season with sea salt and black pepper. Roast in the oven for 25 minutes or until golden and cooked through.

Step 3

3. Meanwhile, prepare the guacamole topping by placing the avocado flesh in a mixing bowl. Use a fork to mash the avocado. Add the lime juice, paprika and red onion, if using, and stir to combine. Season to taste with sea salt and pepper and set aside.

Step 4

4. Heat the remaining olive oil in a non-stick frying pan. Add the sliced mushrooms, black beans, cumin, paprika and chilli flakes to the pan. Sauté for 3-4 minutes or until the mushrooms have softened. If the mixture looks dry, add a small splash of water to the pan. Once cooked, transfer to a bowl and cover to keep warm.

Step 5

5. Place the frying pan back on the heat and add the cauliflower rice to the pan. Cook for 3-4 minutes until slightly browned. Season to taste.

Step 6

6. To serve, divide the baked sweet potato, cauliflower rice and mushroom bean mix between two serving bowls. Top with fresh cherry tomatoes, herbs of choice, a dollop of guacamole and lime wedges.

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