Mexican bowl
Delicious and nutritious Mexican bowl. Quick and easy – great for lunch or dinner.
- 1 whole sweet potato
- 2 cupc rice (cooked)
- 400 grams (tin) black beans
- 400 grams (tin) diced tomato
- 4 tablespoons greek yogurt
- 2 handfuls spinach
- Cook 2 cups of rice (for each cup, you will need 2 cups of water. Microwave for 4x 3 mins adding 1/4 of the water at a time). Meanwhile, chop up your sweet potato into chunks.
- Cook sweet potato in microwave.
- Add sweet potato, beans and diced tomato to a pan. Add some spices – cumin and garlic salt work well. Add in the rice and stir until combined.
- Serve with a dollop of greek yogurt and fresh spinach leaves.