Pinto bean burrito bowl

Method:

Place salsa ingredients into a bowl and mix well and set aside.

Heat up a drizzle of oil in a pan before adding the kumara and onion. Mix together while adding the spices.

Pour a cup of the vegetable stock into the pan and simmer.

Once the liquid has reduced, add the garlic and remaining vegetable stock, leaving it to simmer for a further 5 minutes.

Add the tomatoes, salt and pinto beans. Continue to let simmer until the kumara is tender.

Prepare the burrito bowls with rice, pinto mixture salsa, dressing and corn chips.

Ingredients:

(serves 4-5)

Salsa ingredients

1 red onion (chopped)

1 cup cherry tomatoes (quartered)

1/4 cup white vinegar

Pinto mixture

2 cups of cubed kumara (sweet potato)

1 red onion (chopped)

1 tbsp smoked paprika

1 tbsp cumin

1 and 1/2 cups vegetable stock

2 garlic cloves (chopped)

2 tomatoes (chopped)

1 can of pinto beans (rinsed and drained)

To serve

Black rice (cooked, 1 cup per person)

1/2 cup of coconut yoghurt and 1 avocado mixed together for the dressing

Corn chips (a handful per person)

Mint leaves (to garnish, optional)