Summary: This bowl has all my favourite things! And I love how quick and easy this is to put together. There’s a bit of oven time but it goes quickly and could easily be done ahead as part of weekly prep. Same goes for the rice or quinoa, you may have some cooked for the week. If I don’t have any cooked grains, I like those microwave pots that are a blend of brown rice, millet and quinoa. I’ve written the recipe with amounts to serve one person to give you a guideline but the whole thing is super flexible. Of course you can substitute items for whatever you have on hand too, this is just inspiration.
Ingredients (per person)
- 130g sweet potatoes, diced
- 8 cherry tomatoes, halved
- 1 capsicum, chopped
- 1/2 cup frozen corn kernels
- 1/4 tsp cumin
- 1/2 tsp taco seasoning
- Salt & pepper
- 1/2 can black beans, drained rinsed
- 1/4 cup spicy salsa, plus extra if desired
- 125g cooked rice or quinoa
- 1/2 avocado
- 1/3 cup chopped spring onion
- 1/2 lemon or lime
- Optional: sprinkle of nigella seeds &/or hemp seeds or extra salsa
Instructions
- Preheat the oven to 180C and line a tray with baking paper.
- Arrange the sweet potatoes, cherry tomatoes capsicum and corn on the prepared baking tray. Spray with a little non stick spray and sprinkle with cumin, taco seasoning, salt and pepper. Bake for 30 mins or until veggies are tender.
- While the veggies cook: mix the black beans and salsa together in a microwave safe container and set aside. Slice the avocado and prepare the spring onions.
- Just before the veggies are ready microwave the rice or quinoa and black beans until hot through. Arrange the rice, black bean mix, veggies and avocado in a bowl. Sprinkle with spring onions, nigella seeds and hemp seeds before serving.
Main Meals
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Misc Savory
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Recipes
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Uncategorized
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Vegan
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Vegetarian
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