Preheat oven to 200°C.

Cook the rice according to the packet instructions.

Transfer the sweet potato, peppers and black beans to a large baking tray. Then season with the cumin, paprika, cayenne pepper, salt and drizzle with 2 tbsp of olive oil. Mix together
with hands. Bake in the oven for 15 minutes.

Remove the tray from the oven and add the kale. Season with a pinch of salt and a tbsp of olive oil, and rub through with your hands. Bake in the oven for a further 5 minutes.

Meanwhile, wrap the tortillas in kitchen foil and warm them up in the oven for a few minutes.

To build the burrito, take one tortilla and add a couple of tablespoons of rice, black beans, sweet potato, red pepper and a handful of kale in the middle. Then top with a sprinkling of
tomatoes, red onion, and a few slices of avocado. Finish with a squeeze of lime juice, a sprinkling of coriander leaves and a generous helping of cashew sour cream and hot sauce.

Wrap the burrito, then tuck it in.

Repeat steps 6 and 7 with the remaining ingredients.