Latin-Inspired Quinoa Grain Bowl with Black Beans and Avocado

• 450 g Sweet potato
• 3 tbsp Extra virgin olive oil
• ¾ tsp Fine sea salt
• ¼ tsp Black pepper
• 140 g Quinoa
• 300 ml Water
• 400 g Canned black beans
• 250 g Tomato, ripe
• 1 small Red onion
• 1 small Jalapeno pepper
• 1 large Lime
• 20 g Fresh coriander
• 1 large Avocado, ripe but firm

1. Heat the oven to 220°C (430°F). Peel the sweet potato and cut into 2 cm cubes, then toss on a baking tray with 1 tbsp of the olive oil, half the salt, and the pepper.
2. Roast for 20 to 25 minutes, turning once, until tender and browned at the edges. Set aside while you finish the bowl components.
3. Rinse the quinoa well, then put it in a saucepan with the water and the remaining salt. Bring to the boil, cover, and simmer on low for 12 to 14 minutes until the water is absorbed and the quinoa is fluffy.
4. Take the pan off the heat and leave, covered, for 5 minutes, then fluff with a fork. Tip into a bowl to cool slightly.
5. Drain and rinse the black beans, then put them in a small saucepan with a splash of water. Warm over low heat for 3 to 4 minutes, just until hot, then cover to keep warm.
6. Dice the tomato, finely chop the red onion, and finely chop the jalapeno pepper (remove the seeds for less heat). Mix them in a bowl with half the lime juice and a pinch of salt.
7. Finely chop most of the fresh coriander, reserving a little to finish. Whisk the remaining olive oil with the remaining lime juice and the chopped coriander to make a zesty dressing, then season with a pinch of salt.
8. Halve the avocado, remove the stone, and slice the flesh. Divide the quinoa between two bowls, then top with the roasted sweet potato, warm black beans, tomato salsa, and avocado; drizzle over the dressing and finish with the reserved coriander.

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