Chicken burrito bowl

• small sweet potato1

  cut into wedges

• oil2 tbsp tbsp
• garlic clove↗1

  minced

• red onion↗1small

  finely chopped

• skinless chicken breast fillet↗1

  sliced into strips

• apple cider vinegar↗1 tbsp tbsp
• honey↗1 tsp tsp
• canned black beans↗400g g

  drained and rinsed

• Mexican rice packet250g g
• medium tomato1

  chopped

• lime↗1

  zest and juice

• coriander leaves↗handful handful

  chopped

• avocado↗1

  pit removed and sliced

• small tortilla1

  cut into strips and toasted until crisp

• hot sauce↗

  and lime wedges for serving (optional)

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C/180 °C with convection/gas 6. Toss the sweet potato wedges with 1 tbsp oil, season, and bake for 20 minutes, or until they are soft but slightly crisp at the edges. Cover to keep warm.

2. 2

   Meanwhile, heat the remaining oil in a pan, quickly sauté the garlic and most of the onion. Add the chicken and fry for another 7–10 minutes, or until the meat is cooked through. Stir in the vinegar, honey and black beans, then cook for 2 minutes. Add the rice from the packet, spreading it while stirring, and heat for another 5 minutes.

3. 3

   Divide the rice mixture between two shallow bowls. Mix the tomato, remaining onion, lime juice and zest, and coriander. In each bowl place half the avocado together with half the sweet‑potato wedges. Add a little salsa and sprinkle with the tortilla strips. Serve with hot sauce and lime wedges, if desired.