Place the cubed sweet potato onto a lined baking tray and bake in the oven at 200°C until golden.
In the meantime, prepare the walnut mince.
Sauté the onion in a little oil and once soft, add the minced walnuts. Cook for 4-5 minutes, stirring regularly until the walnuts are getting a little color.
Stir through the seasonings and once fragrant, mix in the tamari and remove from the heat after 2 minutes. Set aside.
Then, cook the red pepper slices in a little oil. Once they begin to soften, stir in the tomato paste and smoked paprika powder. Season to taste with salt and pepper and set side.
For the tomato salsa, combine all ingredients in a medium bowl and set aside for at least 10 minutes, whilst you’re getting everything else ready.
To create the guacamole, mash the ripe avocados and mix with lime juice, onion, tomato, and coriander, then season with chili, salt and pepper. Stir through the vegan yoghurt (optional).
To make the dressing, simply place all ingredients into a high-speed blender and process until smooth. Add small amounts of water until you get the desired texture.
Assemble your bowl, starting with lettuce, sweet potato, red peppers, tomato salsa, walnut mince, black beans, sweetcorn, finishing off with the guacamole and drizzle with dressing. Garnish the bowl with fresh coriander and lime and you’re ready to dive in.