Sweet Potato Chips
- 1 large sweet potato, thinly sliced
- 1 tsp paprika
- Cobram Estate Extra Virgin Olive Oil
- Salt
Rice & Black Bean Mix
- 1 cup brown rice
- 2 ¼ cups water
- 1 tin black beans, rinsed
- 1/3 cup Cobram Estate Extra Virgin Olive Oil
- 1 teaspoon paprika
- 1 teaspoon cumin seeds
- ½ teaspoon garlic powder salt
Guacamole
- 2 ripe avocados
- ¼ cup capsicum, finely chopped
- ¼ red onion, finely chopped
- juice of 1 lime
- tabasco sauce to taste
To Serve:
- 4 leaves silverbeet, finely chopped and massaged with Cobram Estate Extra Virgin Olive Oil
- 2 corn cobs, chopped in half
- Coriander, finely chopped
- 4 lime cheeks
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
