Corn Sweet Potato Rice Bowl

Corn Sweet Potato Rice Bowl
Prep Time
  • Prep | 5 minutes
  • Cook | 30 minutes
  • Ready in | 35 minutes
  • Baking Tray
  • Baking Paper
  • Small Saucepan
  • Medium Frypan
Ingredients we send
  • Sweet Potato
  • Corn on the Cob
  • Kidney Beans
  • Avocado
  • Lime
  • Garlic
  • Spring Onion
  • Brown Medium Grain Rice
  • Mexican Spice Blend (smoked paprika, paprika, cumin, coriander)
Ingredients you’ll need
  • Oil Of Choice
  • Salt & Pepper

Calories 2670kj, Fat 28g, Proteins 17.4g, Carbs 68.5g,


Gluten Free |

  1. Pre heat oven to 220c. Fill a medium saucepan three-quarters full with water and bring to the boil. Cook the brown rice in the pan of boiling water for 25-27 mins until tender.
  2. Line an oven tray with baking paper. Cut sweet potatoes into small chunks. Cut corn into halves widthwise. Put the sweet potato and corn on the lined tray. Drizzle with oil, scatter with the Mexican spice blend, toss to coat. Roast for 20 mins or until golden and tender.
  3. Finely chop the spring onion and coarsely chop the avocado flesh. Place the avocado, spring onion, and juice of the lime into a bowl and coarsely mash with a fork, season with salt and pepper.
  4. Finely chop garlic. Rinse and drain kidney beans. Heat oil in a large frypan over medium heat. Sauté garlic for 2-3 minutes, add beans, and rice. Cover and cook, stirring occasionally, for 3 mins or until heated through. Taste, then season with salt and pepper.
  5. Time to plate, divide the rice mixture, sweet potato and corn among plates. Serve with the guacamole on top. Enjoy.

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