A healthy take on an all-time favourite! Store-bought Mexican spice mixes can often contain dubious ingredients, so use this quick and easy spice mix to add to mince, slow-cooked meals, roasted vegetables or this nutritious Burrito Bowl!
Preheat oven to 180 degrees celsius.
Place diced sweet potato on a lined baking tray and coat in olive oil, salt and pepper.
Roast for 30-40 minutes.
Combine all spice ingredients in a small bowl and set aside.
Place onion and garlic in a pan over a medium heat and cook until soft and fragrant.
Add the minced beef and cook for a further 2-3 minutes before adding the spice mix and water. Bring to the boil and turn down to a low heat and simmer until the water has absorbed, stirring occasionally.
Dice all salsa ingredients and place in a small bowl. Set aside.
Cut the red and green capsicum into strips and place in a pan with the olive oil over a medium-high heat and cook until soft.
Combine all guacamole ingredients in a bowl and mash until smooth. Set aside.
Place the cooked quinoa in 4 bowls before arranging the other ingredients on the top. Garnish with lime wedges, coriander and fried jalapenos (optional).