Method

Sweet Potato Chips

1- Preheat the oven to 180 degrees Celsius.

2- Place all of the sweet potato in a large baking dish and drizzle with Cobram Estate Extra Virgin Olive Oil. Add the paprika and salt and toss to coat evenly.

3- Spread the sweet potato slices out evenly over the base of the baking dish so as they are not overlapping. Another baking dish or two may be required.

4- Place in the oven and cook for approximately 45 minutes or until crispy.

Brown Rice and Black Bean Mix

1- While the sweet potato is cooking, place the brown rice and water in a saucepan and bring to the boil.

2- Place the corn cobs into a steamer on top of the saucepan with rice and cover with a lid. Cook until tender.

3- Once the rice boils, reduce to a very low heat and keep covered.

4- In a separate saucepan on a medium heat add the paprika, cumin seeds, garlic powder and salt, stirring continuously until aromatic.

5- Add the Cobram Estate Extra Virgin Olive Oil to the spice mix and stir until well combined.

6- Once the rice has cooked until tender, add the beans and the oil mixture. Stir well to combine.

Guacamole

1- While the rice is cooking, remove the avocado from its skin and place into a bowl. Use a fork to mash.

2- Add the lime juice, tabasco sauce, red onion and capsicum and mix to combine.

To Serve:

1- Divide the silverbeet, rice and bean mixture, sweet potato chips and corn to each bowl.

2- Top with each bowl with guacamole, chopped coriander and lime cheek.

Recipe thanks to our friend, Sarah Bell Nutrition