Mexican Burrito Bowls

---

SERVES FOUR
PREP TIME: 10 MINUTES
COOKING TIME: 30 MINUTES (OVEN ROASTING)

---

---

Ingredients

---

2 CUPS LEFTOVER MEXICAN MINCE/BEAN MIX (SEE STUFFED MEXICAN CAPSICUM FOR RECEIPE)

1 CUP SPINACH

1 HEAD COS LETTUCE, ROUGHLY CHOPPED

1 SWEET POTATO, CUT INTO WEDGES

2 TSP PAPRIKA

SALT & PEPPER

1 CUCUMBER, RIBBONED

10 CHERRY TOMATOES, QUARTERED

2 SPRING ONION STALKS, FINELY CHOPPED

1 CUP RED CABBAGE, VERY FINELY SLICED

1 AVOCADO, SLICED

1 RED CHILLI, SLICED TO SERVE

CORAINDER, TO SERVE

FRESH LIME, TO SERVE

JALAPENO CREME, TO SERVE (SEE PERI PERI CHICKEN RECIPE)

** OPTIONAL, CORN CHIPS TO SERVE ALSO

---

Utensils

---

GRATER

PEELER

BAKING TRAY

SHARP KNIVES

---

Method

---

1. PRE-HEAT OVEN TO 180 DEGREES CELSIUS. SLICE SWEET POTATO INTO CHIP STYLE WEDGES & PLACE ON A BAKING TRAY WITH A SPLASH OF OLIVE OIL, SALT & PEPPER & 2 TSP PAPRIKA. ROAST FOR 25-30 MINS

2. PREPARE ALL OTHER BURRITO BOWL INGREDIENTS & DIVIDE AMONG BOWLS

3. REMOVE SWEET POTATO FROM OVEN & ASSEMBLE BOWLS. HEAT LEFT OVER MEXICAN MINCE/BEAN MIX IN MICROWAVE IF DESIRED OR SERVE COLD

4. TOP WITH FRESH CHILLI, CORIANDER, FRESH LIME & JALAPEÑO CREMA - QUICK EASY & DELICIOUS - ENJOY !

   **OPTIONAL TO SERVE WITH A FEW CORN CHIPS AS WELL - YUMMY !

---