Step 1

Bring rice and 1.25 litres water to the boil in a large saucepan, cover with a lid and reduce heat to low. Cook until rice is tender and all water is absorbed (35-40 minutes), then remove from heat and stand covered for 10 minutes to steam.

Step 2

Meanwhile, preheat oven to 200°C. Combine sweet potato, 11⁄2 tbsp oil, 1⁄2 tsp smoked paprika, and ground cumin and coriander in an oven tray, season and toss to coat and roast until tender (25-30 minutes). Place corn on a separate oven tray, drizzle with extra oil, remaining smoked paprika and sea salt and roast until tender (10-15 minutes).

Step 3

Purée spinach, coriander, coarsely chopped spring onion, pickled chilli, garlic, half the lime juice, 50ml oil and 1 tbsp water in a blender, season and stir half into the rice. Add remaining lime juice and oil to dressing.

Step 4

Toss beans and tomatoes in a bowl with a little coriander dressing and season to taste.

Step 5

Top rice with sweet potato, corn, bean mixture, coriander, extra spinach and extra dressing and serve scattered with thinly sliced spring onion and crushed tortilla chips.