Henry Firth and Ian Theasby served up a tasty big burrito cake with a Mexican rice filling on Living On The Veg.

The ingredients for the sweet potato slices: 2 medium sweet potatoes (about 500g), 2 tbsp olive oil, ½ tsp cumin, ½ tsp smoked paprika and ½ tsp chilli powder.

For the Mexican Peppers: 1 onion, 1 red pepper, 1 yellow pepper, 1 orange pepper, 1 tbsp olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, ½ tsp cayenne pepper, 1 tsp onion powder and 1 tsp ground cumin.

For the rice filling: 1 tbsp olive oil, 5 spring onions, 3 garlic cloves, 250g cooked basmati rice (microwavable bag), 1 x 400g tin kidney beans, ¼ tsp Tabasco sauce, 1 tbsp ground cumin, Salt and pepper to taste, 15g fresh coriander.

See the recipe in Bosh’s book titled: BOSH! Healthy Vegan: Over 80 brand-new recipes with less fat, less sugar and more taste, from the 1 Sunday Times bestselling authors available from Amazon now.