VEGETARIAN MEXICAN BOWL

This is very much a go-to dinner for us because it’s quick and easy and most of the ingredients are usually in the fridge/pantry. It’s a fantastic vegetarian meal as most of us don’t eat enough legumes and they are such a nutritious food - particularly good for our gut health as they are jam packed with fibre. I use black beans here but you can also use kidney beans or a mix of both.

Serves 4

Ingredients

2 x sweet potatoes, sliced
1 x onion diced
2 x garlic cloves, crushed
1 x jalapeno chilli, diced
200g white/button mushrooms, sliced
1 x red capsicum, diced
2 x cans black beans, drained and rinsed (or 3 cups cooked black beans)
1 tablespoon chipotle spice (or paprika with 1 teaspoon chilli flakes)
1 x can diced tomatoes
4 x handfuls of spinach
To serve: avocado, yoghurt, coriander

Directions
Preheat the oven to 200⁰C. Lay the sweet potato on a baking tray lined with baking paper and bake for 40-45 minutes.

Meanwhile, heat a large fry pan to medium heat and add the onion, garlic and chilli. Saute for 3 minutes and then add the mushrooms, capsicum and beans with the chipotle spice. Stir well, saute for another 2-3 minutes and then add the tomatoes and simmer for 5 minutes on low. In the final 2 minutes add the spinach.

Serve the sweet potato into bowls and then add the bean mix and serve with avocado, yoghurt and coriander.