Chipotle Sweet Potato, Chorizo and Black Bean Rice Bowl

a) Pour the boiled water from your kettle into a large saucepan with 0.25 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.

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Cut the lime into wedges (see ingredients for amount). Cut the tomatoes into 1cm chunks.

c) In a medium bowl, combine a good squeeze of lime juice, sugar and olive oil for the salsa (see pantry for both amounts). 

d) Stir the tomato chunks into the salsa dressing. Season with salt and pepper.

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

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

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

d) 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) Meanwhile, grate the cheese.

b) Once the sauce has thickened, stir in the butter (see pantry for amount) until melted.

c) Once the sweet potato has roasted, stir it through the beans with a squeeze of lime juice. 

d) Taste and season with salt and pepper if needed.