Roasted Veggie Taco Bowl with Rice, Beans and Lime Yoghurt

• 150 g Long-grain white rice
• 1 large Sweet potato
• 1 large Red pepper
• 2 tbsp Extra virgin olive oil
• 1 ½ tsp Smoked paprika
• 1 tsp Ground cumin
• 2 cloves Garlic
• ¾ tsp Fine sea salt
• ¼ tsp Black pepper
• 400 g Canned black beans
• 150 g Greek yogurt
• 1 piece Lime
• 15 g Fresh coriander
• 120 g Salsa

1. Heat the oven to 220°C (430°F). Rinse the rice, then cook it in a saucepan of lightly salted boiling water for 10 to 12 minutes until tender. Drain well, cover, and set aside to keep warm.
2. Peel the sweet potato and cut into 2 cm cubes; cut the red pepper into bite-size pieces. Tip both onto a baking tray and toss with the olive oil, smoked paprika, ground cumin, salt and pepper. Roast for 18 to 22 minutes, turning once, until browned at the edges and tender.
3. Drain and rinse the black beans, then warm them in a small saucepan with a splash of water and 1 crushed garlic clove for 3 to 4 minutes. Taste and season with a pinch of salt if needed. Keep warm on a low heat.
4. In a mixing bowl, stir together the Greek yogurt, the zest and juice of the lime, and the remaining crushed garlic clove. Finely chop most of the coriander and stir it through, reserving a little to finish. Taste and adjust with a pinch of salt if you like.
5. Divide the rice between two bowls, then top with the roasted sweet potato and pepper and the warm black beans. Spoon over the lime yoghurt sauce, add salsa, and finish with the reserved coriander. Serve straight away while everything is warm.

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