Sweet potato and black bean rice bowl
400g brown rice
400g sweet potato, cut into wedges
110ml extra-virgin olive oil, plus extra for drizzling
3⁄4 tsp smoked paprika
1⁄4 tsp ground cumin
1⁄4 tsp ground coriander
2 corn cobs, cut into 3cm thick rounds
1 cup (firmly packed) baby spinach, plus extra to serve
3⁄4 cup (firmly packed) coriander, plus extra sprigs to serve
3 spring onions, coarsely chopped, plus 1 extra, thinly sliced (optional)
2 pickled green chillies, coarsely chopped, plus extra to serve
1 garlic clove
Juice of 1 lime, plus wedges to serve
400g canned black beans, drained and rinsed
400g cherry tomatoes, halved
Tortilla chips (optional), to serve
Bring rice and 1.25 litres water to the boil in a large saucepan, cover with a lid and reduce heat to low.
Cook until rice is tender and all water is absorbed (35-40 minutes), then remove from heat and stand covered for 10 minutes to steam.
Meanwhile, preheat oven to 200°C.
Combine sweet potato, 11⁄2 tbsp oil, 1⁄2 tsp smoked paprika, and ground cumin and coriander in an oven tray, season and toss to coat and roast until tender (25-30 minutes).
Place corn on a separate oven tray, drizzle with extra oil, remaining smoked paprika and sea salt and roast until tender (10-15 minutes).
Purée spinach, coriander, coarsely chopped spring onion, pickled chilli, garlic, half the lime juice, 50ml oil and 1 tbsp water in a blender, season and stir half into the rice.
Add remaining lime juice and oil to dressing.
Toss beans and tomatoes in a bowl with a little coriander dressing and season to taste.
Top rice with sweet potato, corn, bean mixture, coriander, extra spinach and extra dressing and serve scattered with thinly sliced spring onion and crushed tortilla chips.