Black Bean and Sweet Potato Bowl

Ingredients

• 2 medium sweet potatoes, cubed with skin on
• 1 tin (400 g) black beans, drained and rinsed
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 lime
• Handful of coriander
• 100 g plain yogurt or 1 avocado
• Salt and black pepper

Method

1. 01Heat the oven to 220°C. Toss the sweet potato with the oil, cumin, paprika and salt.
2. 02Roast for 30 minutes, turning halfway, until caramelised at the edges.
3. 03Warm the black beans with a squeeze of lime and season well.
4. 04Combine in bowls and top with yogurt or sliced avocado and coriander.
5. 05Finish with a further squeeze of lime.

Substitutions

• Regular potatoes work equally well.
• Kidney or pinto beans can replace black beans.
• Add feta or a fried egg for more protein.

Storage

Keeps in the fridge for three days and reheats well in a hot oven.