a) Preheat your oven to 240°C/220°C fan/gas mark 9. Boil a half-full kettle.

b) Pop the diced sweet potato onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

c) When the oven is hot, roast on the top shelf until soft and golden, 16-18 mins. Turn halfway through.

a) Pour the boiled water from your kettle into a large saucepan with 1/4 tsp salt on high heat. 

b) Add the rice and cook for 10-12 mins.

c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Cut the lime into wedges (see ingredients for amount). Cut the tomatoes into 1cm chunks.

c) In a medium bowl, combine a good squeeze of lime juice, sugar and olive oil for the salsa (see pantry for both amounts). 

d) Stir the tomato chunks into the salsa dressing. Season with salt and pepper.

a) Drain and rinse the black beans in a sieve.

b) Pop the (now empty) frying pan back on medium-high heat with a drizzle of oil. Once hot, add the garlic and stir-fry for 1 min.

c) Stir in the black beans, veg stock paste, chipotle paste, passata, honey and water for the sauce (see pantry for both amounts). Season with salt and pepper.

d) Lightly crush half of the beans in the pan using a potato masher, then lower the heat and simmer until thickened, 3-4 mins. 

a) Meanwhile, grate the cheese.

b) Once the sauce has thickened, stir in the butter (see pantry for amount) until melted.

c) Once the sweet potato has roasted, stir it through the beans with a squeeze of lime juice. 

d) Taste and season with salt and pepper if needed.

a) Fluff up your rice with a fork and share between your bowls.

b) Spoon over the chipotle sweet potato and black beans. Sprinkle over the cheese.

d) Top with the tomato salsa. Finish with any remaining lime wedges.

Enjoy!