Creamy chipotle butter bean bowl

A colourful, easy nourishing bowl

These creamy, smoky chipotle beans couldn’t be easier to make and are the star of this colourful, wholesome nourish bowl.

Alongside them sits wholegrain rice, chunks of roast sweet potato, zesty fried sweetcorn, avocado and more.

Don’t worry about including all the elements if you don’t have them, the beans would be tasty with the rice alone.

It looks like there’s a lot going on but it’s all very simple to prepare and all comes together in the time the sweet potato chunks take to cook (about 20 minutes).

You’ll need (serves 2):

• 1 medium sweet potato, cut into small chunks

• 1 tin butter beans, drained

• 2 tbsp chipotle paste

• 100g creme fraiche or soured cream

• 1/2 lime

• 160g sweetcorn

• 250g/1 pouch cooked wholegrain rice (or any rice)

• 1 avocado, halved, destoned, peeled & sliced

• Handful shredded red cabbage (or crunchy lettuce/green cabbage

• Small handful coriander leaves

Toss the sweet potato in a little oil and salt and roast or air fry at 200c for 20 minutes, shaking half way through.

Add the sweetcorn to a frying pan and fry in a little oil until it changes colour. Zest in the lime. Mix and set aside.

Add the butter beans to a large pan with the chipotle paste and 50ml water. Heat through then shortly before you’re ready to serve, add the crème fraiche, juice of the lime and season with salt.

Between two bowls, add the rice, sweet potato, red cabbage and sweetcorn. Spoon in the butter beans and then top with the avocado slices. Finish with some coriander and dig in.