Taco bowl with spicy beans

Everyone loves an easy, throw-together bowl that's low-calorie, full of vege and loads of flavour. And if you have leftover spicy beans, you can freeze them for use later.

Serves: 4

Time to make: 45 mins

Ingredients

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1 tablespoon olive oil
1 medium red onion, finely chopped
2 cloves garlic, crushed
1 teaspoon ground cumin
½ teaspoon dried chilli flakes
4 large tomatoes, chopped
350g kumarasweet-potatoX, peeled, cut in 1cm cubes
400g can black beans, rinsed, drained
1 cup water
120g baby spinach or salad leaves
1 large telegraph cucumber, thinly sliced
1 medium ripe avocado, sliced
80g feta, crumbled

Instructions

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1 Heat oil in a large saucepan over medium heat. Gently fry onion for 5 minutes, or until softened. Add garlic and spices and cook, stirring, for 1 minute, or until fragrant.

2 Add tomatoes; simmer for 3–4 minutes. Add chopped kumara, black beans and water and bring to the boil. Partially cover and simmer for 20 minutes, or until kumara is tender and mixture is thick.

3 Meanwhile, divide baby spinach and sliced cucumber between serving bowls. Top with kumara and bean mixture, sliced avocado and crumbled feta.

Variations

Make it vegan: Use vegan feta cheese.

Make it gluten free: Check ground cumin is gluten free.

HFG tip

You can freeze the kumara and black bean mixture to use on busy nights.

Nutrition Info (per serve)

Calories 391 cal

Kilojoules 1640 kJ

Protein 14 g

Total fat 19 g

Saturated fat 4 g

Carbohydrates 40 g

Sugar 13 g

Dietary fibre 12 g

Sodium 340 mg

Calcium 170 mg

Iron 4.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.