Tex-Mex Beef Burrito Bowls

Rinse the rice until the water runs clear. Put in a medium saucepan with 450ml water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins. Fluff the rice with a fork.

Meanwhile, cut the tomatoes into 1cm chunks. Put in a bowl, season with salt and pepper and toss to combine. Peel the sweet potato and cut into 1cm chunks. Crush or finely chop the garlic. Drain and rinse the beans.

Heat 2 tsp olive oil in a medium deep frypan over high heat. Cook the beef mince and garlic, breaking up the lumps with a spoon, for 3-4 mins until browned. Add the sweet potato and cook, stirring, for 2 mins. Add the beans, tomato paste, Tex-Mex seasoning and 2 tbs barbecue sauce and cook, stirring, for 1 min or until fragrant.

Add 250ml (1 cup) water to the beef mixture and bring to the boil. Reduce the heat to medium and cook for 10 mins or until the sweet potato is tender and the sauce is thickened. Remove the pan from the heat. Taste, then season with salt and pepper.

Divide the rice and Tex-Mex beef among bowls. Top with the yoghurt and tomato and enjoy!

Add a kick of heat with a pinch of chilli flakes, or boost the freshness with a scattering of coriander leaves or thinly sliced spring onion, if you have some on hand.