Roasted Sweet Potato and Black Bean Bowl

About this recipe

This nourishing bowl is full of fibre and flavour. Sweet potato is roasted with cumin and paprika until caramelised, then served on quinoa with black beans, avocado and fresh salad, all brought together with a tangy lime yoghurt dressing.

Method

1. 1

   Step 1

   Heat the oven to 220°C (200°C fan-forced). Toss the sweet potato with the oil, cumin, paprika and salt on a lined tray. Roast for 25–30 minutes until golden.

   28 min220°C

2. 2

   Step 2

   Meanwhile, cook the quinoa in 500 ml simmering water for 12–15 minutes until the water is absorbed. Fluff with a fork.

   14 min

3. 3

   Step 3

   Warm the black beans in a small pan or the microwave.

4. 4

   Step 4

   Mix the yoghurt with the lime zest and juice and a pinch of salt.

5. 5

   Step 5

   Divide the quinoa and spinach between bowls and top with sweet potato, beans, tomato and avocado. Drizzle with the dressing and scatter with coriander.