Sweet Potato Burrito Bowl - Easy Cheap Recipe!

I love discovering new recipes and as it's the new year and I am trying to get to my target weight ready for the summer, I've been experimenting with a lot of different recipes lately. This is a recipe I found on Pinterest about 6 months ago and has been one that I like to make all the time. I changed and adapted it a bit to suit what ingredients I had in the cupboard. 

This recipe can of course be adapted to add meat, but I used a sweet potato which makes this really budget friendly and a cheap easy meal. This recipe made enough for 4 small meals, ideal lunch sized portions I would say!

You will need:

1 Sweet Potato.

1 Yellow Pepper.

1 cup of rice.

1 tsp Cumin Seeds

1 tsp Chilli Powder

1 can Chopped Tomatoes

1 can Sweetcorn

1 can Red Kidney Beans

2 cups of Vegetable Stock

Cherry Tomatoes/Salad to serve.

30g Cheddar (optional)

Firstly I peeled and chopped the sweet potato into small chunks and popped these into my saucepan. I added frylight (the 1cal spray!) and 'fried' these chunks for a few minutes to allow them to soften a bit. I used a high heat on the hob throughout this whole cooking process.

I then added the chopped yellow peppers and allowed them to soften slightly too. I also sprayed a bit more frylight into the pan.

After a few minutes I added my cup of rice. I used brown rice as I prefer it but you can use white if you'd rather. I mixed this in and then prepared my other ingredients.

After adding the rice, I added the remainder of the ingredients. First I added the tomatoes, then the beans and sweetcorn, then the spices and gave it a good mix. I then added 1 cup of vegetable stock until everything in my pan was covered.

I kept the other cup of vegetable stock to the side to top up the mix as it started to simmer down.

Whilst the saucepan was bubbling away, I prepared my salad which I served on the side. (Ignore the useby date, I took this photo a while back clearly!)

Slowly the liquid began to reduce, and after about 20 minutes, everything was cooked. If the liquid reduces but the rice is still not cooked, just add more stock and leave to bubble down again.

To finish this off, I added the cheese on top, and let this melt down. This is of course optional.

When everything melted down, I took this off the heat and served with the salad I had prepared earlier. This was really delicious, took hardly any time at all and was very cheap to make. Once cooled, I added the leftovers to a lunchbox in the fridge and ate them over the next 4 days and it still tasted great. It was even nicer cold actually!

Let me know if you find any other recipes that I might like, or let me know if you make this yourself!

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