Chipotle Sweet Potato and Chorizo Black Bean Rice Bowl

a) Pour the boiled water from your kettle into a large saucepan with 1/4 tsp salt on high heat. 

b) Add the rice and cook for 10-12 mins.

c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

d) Meanwhile, peel and grate the garlic (or use a garlic press) and cut the lime into wedges. Drain the sweetcorn in a sieve.

a) Heat a large frying pan on high heat (no oil).

b) Once hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour. 

c) Transfer the charred sweetcorn to a small bowl.

d) Drain and rinse the black beans in a sieve.

a) Pop the (now empty) frying pan back on medium-high heat. Once hot, add the chorizo and fry until it starts to brown, 3-4 mins. Add the garlic and stir-fry for 1 min. 

b) Stir in the beans, veg stock paste, chipotle paste, passata, sugar and water for the sauce (see pantry for both amounts). Season with salt and pepper.

c) Lightly crush half of the beans in the pan using a potato masher, then lower the heat and simmer until thickened, 3-4 mins. 

a) Once the sweet potato has roasted, stir it through the beans with a squeeze of lime juice. Taste and season with salt and pepper if needed.

b) Crumble the Greek style salad cheese into the corn, then mix in the olive oil for the salsa (see pantry for amount).

c) Squeeze some lime juice into the salsa and gently mix through. Season with salt and pepper if needed.