Sweet Potato and Black Bean Bowl

Ingredients

• 600 g (1 lb 5 oz) Sweet potatoes, scrubbed and cut into bite-sized chunks
• 3 tbsp Olive oil
• 1 tsp Ground cumin
• 1 tsp Smoked paprika
• 200 g (7 oz) Long-grain white rice, rinsed
• 240 g (8½ oz) Cooked black beans, drained and rinsed
• 3 tbsp Lime juice, for the sauce
• 4 tbsp (60 ml) Plain yoghurt, for the sauce
• 1 Garlic clove, finely grated, for the sauce
• 1 tsp Fine salt, divided
• 1 Avocado, sliced, optional
• Fresh coriander (cilantro), to serve

You’ll need: Large baking tray, Medium saucepan with a lid

Method

1. 1

   Roast the sweet potato. Heat the oven to 200°C (400°F). Toss the sweet potato with the oil, cumin, paprika and half the salt on a large baking tray. Roast for 25 to 30 minutes, turning once, until tender with browned edges.

2. 2

   Cook the rice. Put the rice in a medium saucepan with twice its volume of water and a pinch of salt. Bring to the boil, cover, lower the heat to the lowest setting and cook for 12 minutes. Take off the heat and leave covered for 5 minutes, then fluff with a fork.

3. 3

   Warm the beans. Warm the black beans in a small pan or the microwave until hot, seasoning them with a pinch of salt.

4. 4

   Make the sauce. Stir the lime juice, yoghurt, garlic and the remaining salt together, adding a spoonful of water if it is too thick to drizzle.

5. 5

   Build the bowls. Divide the rice between four bowls and top with sweet potato, beans and avocado, if using. Drizzle with the lime sauce and finish with coriander.