Chipotle Black Bean Buddha Bowl

1: Cube the sweet potato and roast with olive oil, salt and pepper at 200C for 35-40 minutes until caramelised and soft.

2: Drain the corn, drizzle with olive oil, salt and pepper, and roast at the same temperature until charred, checking and moving them about regularly for even cooking.

3: Dice the onion and mince the garlic. Fry the onion in olive oil for 5 minutes, then add the garlic, tomato paste, and chipotle paste. Stir through for a minute.

4: Pour in the black beans and their juices, add the quarter stock cube, stir well, bring to a boil, and reduce to a simmer for 15 minutes until thick.

5: Layer your bowl with rice, lettuce, fresh chopped peppers, the beans, corn, roasted sweet potato, and pickled onions.

6: Finish with fresh coriander and lime!