Rainbow Bliss Buddha Bowl

Preheat oven to 180ºC or 356ºF.

Put sweet potato on roasting tray and drizzle with coconut oil, paprika and cayenne pepper. Cook for 30 minutes or until tender.

Add peppers and red cabbage to a pan and fry in coconut oil for 5 minutes. Once cooked, squeeze lime juice over them.

Cook brown rice according to package instructions. Strain and set aside.

Add black beans to a pan with the water, cumin, coriander and chilli and cook for approximately 8 minutes or until beans are piping hot.

Add rice to the bowl, top with sweet potato, peppers, cabbage and black beans. Add chopped tomato, avocado and coriander to the top. Squeeze lime juice over bowl.