Maple Mexican Bowl

MAPLE SWEET POTATOES

• 2 sweet potatoes, unpeeled, washed and cubed
• 4 tsp canola oil
• 2 tsp maple syrup, preferably amber syrup for its rich taste
• Salt and pepper

RICE

• 1 cup basmati rice
• 2 cups water
• 1/2 tsp salt

CHICKEN

• 1/2 red onion, chopped
• 1 tbsp canola oil
• 2 cups cooked chicken, cubed
• 1 tbsp ground cumin
• 1 tbsp Mexican chili powder
• 1 tbsp maple syrup, preferably amber syrup for its rich taste

CREAMY SAUCE

• 1 cup plain yogourt
• 1 ripe avocado
• Juice of 1 lime
• 1 clove garlic, crushed
• 2 tsp maple syrup, preferably amber syrup for its rich taste

GARNISHES

• 1 540 g (19 oz) can of black beans, rinsed and drained
• 1 tomato (or 1 bell pepper, colour of your choice), cut into small chunks
• 1 341 ml (12 oz) can of whole kernel corn, drained
• 1/3 cup cilantro, chopped

MAPLE SWEET POTATOES

1. Preheat oven to 230° C (450° F). Line a baking sheet with parchment paper or a reusable liner.
2. Spread sweet potatoes on the tray, then add the oil and maple syrup. Mix well. Season lightly with salt and pepper. Bake for 10 minutes. Stir with a spatula, then bake another 5 minutes or until golden.

RICE

1. Meanwhile, put rice into a pot, rinse with cold water, and drain.
2. Cover with water and add salt. Bring to the boil over high heat. Reduce heat and simmer, covered and undisturbed, for 15 minutes (or as per package instructions).

CHICKEN

1. Put a large skillet over medium heat and sauté the onion in oil for 5 minutes. Add the chicken, cumin, chili powder, and maple syrup. Cook 2 minutes or until chicken is at serving temperature.

CREAMY SAUCE

1. Put the yogourt, avocado, lime juice, garlic, and maple syrup into a bowl. Use a stick blender to purée until smooth.

ASSEMBLY

1. Divide rice, sweet potatoes, and chicken into your bowls.
2. Garnish with the other ingredients: black beans, tomato (or bell pepper) chunks, corn, and cilantro.
3. Pour over the creamy sauce.