• Rosie Weston

Burrito Bowl


2 medium sized sweet potatoes cubed

2 peppers sliced

Corn on the cob, corn removed



Salad leaves

Veggies of your choice

Spice mix

1 tsp. cinnamon

1 tsp. cumin

1 tsp coriander

1 tsp smoked paprika

Sprinkle chilli flakes

Refried beans

Carton of black beans

Red onion

1 tbsp. apple cider vinegar

1/4 - 1/2 cup water


Preheat your oven to 180C

1. In a small bowl combine all the spices.

2. On a large baking tray arrange the chopped up sweet potato and peppers. Add a glut of olive oil and the spice mix and stir to combine. Pop the tray in the oven and cook for around 20 minutes or until the potatoes are soft.

3. Whilst the potatoes are cooking make the refried beans. In a frying pan add a small slug of olive oil and the chopped red onion. Sauté until translucent. Add the drained black beans, apple cider vinegar and water and cook. Once the water is mostly evaporated take a potato masher and mash the beans until most are mashed but a few are still whole. Take off the heat and set to one side.

4. Grab your bowls and arrange your choice of veggies and salad in the bottom. Add a few spoonfuls of the refried beans and the sweet potato and pepper mix.

5. Serve with hummus guacamole or any other toppings you like.