Chilli Lime Bowl

25 Minute Chilli Lime Bowl. Perfect meal-prep bowl for lunches on the go. For me personally, Sunday is Meal Prep Day! I prep my lunches for 3 days choosing a meal prep bowl, then have an easy wrap or leftovers for Thursday-Friday. Set yourself up for a great week of staying on track and get meal prepping these gorgeous bowls.

Serves: 4 Time: 25 minutes

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Ingredients

• 2 Garlic Clove, minced

• 4 Tablespoon Olive Oil

• 30g Fresh Root Ginger, grated

• 2 Limes, juiced

• 2 Tablespoons Honey

• 2 Red Chilli, chopped finely

• 40g Cashew Nuts (if allergy use pumpkin seeds)

• 2 Can Of Black Beans, drained and rinsed

• 1 Bunch Of Coriander, chopped finely

• 400g Sweet Potato, cut into chunks

• 2 Tablespoons Soy Sauce

• 2 Packs Brown Rice

Method

1. Heat the oven to 240°C. Toss the potatoes in 1 tablespoon of olive oil, season well and pop in the oven for 25 mins.

2. Next add the cashews to a baking tray, then bake for around 8 minutes until they change colour slightly. Once ready remove and set aside and chop when cooled.

3. Mix the ginger, half the lime juice, chilli, garlic, soy, honey, and the remaining olive oil. Set aside for later.

4. Heat the rice according to the package instructions, once ready empty the packet to a large bowl microwave the black beans separately, and when cooked add them to the bowl with the rice.

5. Next add the potatoes, dressing, chopped nuts and coriander to the rice and beans then mix gently.

6. Divide between bowls, serve and enjoy for your lunches on Monday and Tuesday.

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