Black Bean, Sweet Potato and Tempeh Burrito Bowl

• 1.330gblack beans, rinsed, J 200 / L 130
• 2.330gsweet potato, roasted, J 200 / L 130
• 3.250gtempeh, cubed, J 150 / L 100
• 4.250gbrown rice, cooked, J 150 / L 100
• 5.150gsweetcorn
• 6.1avocado, packed separately
• 7.2tomato, for the salsa
• 8.1red onion
• 9.1bunchcoriander
• 10.2lime
• 11.1jalapeno
• 12.1tbspolive oil
• 13.cuminto taste
• 14.smoked paprikato taste
• 15.chilli powderto taste

Method

1. 01Heat the oven to 220 C. Roast the sweet potato cubes in half the oil with cumin and paprika for 20 minutes.
2. 02Toss the tempeh in the rest of the oil with chilli powder and roast it on the same tray for the last 15 minutes.
3. 03Make the salsa: dice tomato, red onion and jalapeno, add coriander and plenty of lime. No salt.
4. 04Warm the beans with a little cumin.
5. 05Layer rice, beans, sweet potato, tempeh, corn and salsa in the box.
6. 06Avocado goes in a separate small box and is added at the desk.