ingredients

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• ✓¾ cup Basmati Rice, uncooked (you can use brown rice, quinoa or carb of your choice!)
• ✓1 small sweet potato, sliced into thin rounds
• ✓1/2 medium broccoli, cut into florets
• ✓100g canned corn kernels, drained and rinsed
• ✓100g canned black beans, drained and rinsed
• ✓100g canned chickpeas, drained and rinsed
• ✓100g iceberg lettuce, sliced thinly
• ✓1 tbsp olive oil
• ✓Salt and Pepper
• ✓1 lime, cut into wedges
• ✓¼ tsp garlic salt
• ✓Tiny pinch of cayenne pepper
• ✓¼ tsp paprika
• ✓4 tbsp Obela hummus (garlic flavour or pine nut are my favourites!)

method

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1. 1

   Preheat oven to 180°C fan-forced.

2. 2

   Cook rice according to packet instructions. Set aside until needed.

3. 3

   Onto a lined baking tray, spread out the sweet potato slices and broccoli florets. Drizzle with olive oil and a pinch of salt and pepper. Bake in the oven for 20 minutes or until cooked through.

4. 4

   In a small pan, heat a small splash of olive oil over medium to high heat. Add corn, chickpeas and black beans into the pan and stir for 1 minute. Add garlic salt, cayenne pepper and paprika into the pan and stir for 2-3 minutes to heat through.

5. 5

   Build your bowl! Divide rice, corn mix, broccoli and sweet potato, lettuce and lime wedges and top each bowl with a large dollop of the Obela hummus!

6. 6

   EAT!