I am a big believer in keeping cooking simple! This taco bowl recipe is my go to dinner and so easy to replicate.

INGREDIENTS

1 Potato – Roughly Cubed
1 Sweet Potato – Roughly Cubed
1 tbsp. Coconut Oil
1 Cup Basmati Rice
½ Red Capsicum – Diced
½ Red Onion – Diced
¼ Cup Corn
¼ Cup Peas
200gms Cooked Black Beans
*Avocado to serve
Seasoning:
Pinch of Salt
½ tsp turmeric
½ tsp Paprika
¼ tsp Cayenne Pepper (Feel Free to add more if you like it spicy)
½ tsp Dried Coriander

METHOD

  1. Pre-heat oven to 195°C
  2. In a bowl add roughly chopped potato, sweet potato, melted coconut oil and seasoning
  3. Toss until potatoes are well covered with seasoning and oil
  4. Transfer onto a baking tray and roast potatoes in the oven for 35minutes on 195°C
  5. Cook rice (Which ever method you prefer)
  6. In a frying pan, add a dash of coconut oil along with the capsicum, red onion, corn and peas
  7. Sprinkle the seasoning mixture on the veggies
  8. Saute veggies for 15 minutes
  9. To a clean frying pan add cooked rice and black beans
  10. Sprinkle the seasoning mixture on to the rice and beans
  11. Stir-fry for 10 minutes
  12. Once all components have been cooked layer the taco bowl starting with the rice and bean mixture at the bottom
  13. Add avocado to the top
*If you like it hot, add more cayenne pepper or chili!
*Any veggies can be used in this dish so experiment and use what you have.