Taco bowl with spicy beans

Course Lunch, Main Course
Servings 4 people

Ingredients

  • 1 tbsp Drizzle extra virgin olive oil Extra virgin
  • 1 red onion Finely chopped
  •  
    2 clove garlic clove Crushed
  •  
    2 g ground cumin 1 tsp
  •  
    2 g dried chilli flakes 1/2 tsp
  •  
    4 large tomato chopped
  •  
    350 g sweet potatoe peeled, cut into 1cm cubes
  •  
    1 400g g tin of black beans Rinsed and drained
  •  
    120 g baby spinach
  •  
    1 cucumber thinly sliced
  •  
    1 avocado sliced
  •  
    80 g Feta cheese crubmbled

Instructions
 

  • Heat the olive oil in a large saucepan over medium heat. Sauté onion for 5 minutes, or until softened. Add garlic and spices, and cook, stirring, for 1 minute, or until fragrant.
  • Add the tomatoes; simmer for 3–4 minutes. Add chopped sweet potato and beans with 1 cup of water, and bring to the boil. Partially cover and simmer for 20 minutes, or until potato is tender and mixture is thick.
  • Meanwhile, divide the baby spinach and sliced cucumber between serving bowls. Top with the bean mixture, sliced avocado and crumbled feta.

Notes

Can be prepared in advance.
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