Roast the sweet potato

• Preheat the oven to 200 °C.
• Toss the sweet potato cubes with olive oil, taco seasoning and salt on a baking tray.
• Roast until golden and tender.

Warm the beans and corn

• Heat a little olive oil in a frying pan.
• Add the black beans and corn and warm through with a pinch of taco seasoning.

Build the bowls

• Divide the cooked rice between bowls.
• Top with the roasted sweet potato, beans and corn, cherry tomatoes and avocado.
• Add the greek yogurt, grated cheddar and chopped coriander, then squeeze over the lime.