The perfect burrito bowl with a spicy and tangy dressing.
1 sweet potato (about 700 grams)
½ a cauliflower (about 300 grams)
1 brown onion (or leave what is left from the dressing)
½ a red capsicum
1 tablespoon of cumin
½ a tablespoon of paprika
2 tablespoons of olive oil
1 teaspoon of ground coriander
3 cloves of garlic
½ a teaspoon of minced ginger
1 can of pinto beans (drained and rinsed)
½ a cup of black rice (or whatever rice you have in your pantry)
Jalapeno and lime dressing
30 grams of pickled jalapenos
45 grams of a brown onion (about ⅓ of an onion)
40 grams of fresh coriander
3 tablespoons of lime juice
¼ of a cup of olive oil
½ a teaspoon of salt
2 tablespoons of apple cider vinegar
½ a tablespoon of maple syrup
Preheat the oven to 200C fan-forced.
Dice your sweet potato into bite-sized pieces, cut your capsicum into thin strips and cut your cauliflower into small florets.
Place all your vegetables into a baking tray and mix through your garlic, ginger, coriander, cumin, paprika and olive oil.
Cook in the oven for 35-45 minutes or until the sweet potato is tender. Add in the beans for the last ten minutes of cooking.
Whilst your veggies are in the oven cook your rice and create your dressing.
Add your dressing ingredients to a blender and blend until well combined and smooth.
Once your veggies are done, mix in your rice and plate up.
Top with some fresh avocado and your jalapeno and lime dressing, enjoy!