Latin-Style Quinoa Power Bowl with Black Beans and Sweet Potato

• 450 g Sweet potato
• 3 tbsp Extra virgin olive oil
• 1 ½ tsp Ground cumin
• 1 ¼ tsp Fine sea salt
• ½ tsp Black pepper
• 140 g Quinoa
• 400 g Canned black beans
• 1 large Red pepper
• 1 clove Garlic
• 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 extra virgin olive oil, 1 tsp of the ground cumin, 0.5 tsp of the fine sea salt, and the black pepper. Roast for 20 to 25 minutes, turning once, until tender and browned at the edges.
2. Meanwhile, rinse the quinoa in a colander, then tip into a saucepan with 300 ml water and 0.25 tsp of the fine sea salt. Bring to the boil, cover, and simmer gently for 12 to 15 minutes until the water is absorbed. Take off the heat and leave covered for 5 minutes, then fluff with a fork.
3. Drain and rinse the canned black beans, then put them in a bowl. Deseed the red pepper and cut into small dice, then add to the beans. Finely grate the garlic into the bowl and stir through.
4. Make the dressing: squeeze the lime into a small bowl and whisk in 2 tbsp of the extra virgin olive oil, the remaining 0.5 tsp ground cumin, and the remaining 0.5 tsp fine sea salt. Finely chop the fresh coriander and stir most of it into the dressing, saving a little to finish. Taste and adjust with a little more lime juice if you want it sharper.
5. Divide the quinoa between two bowls and top with the roasted sweet potato and the black bean mixture. Halve the avocado, remove the stone, and slice the flesh, then add to each bowl. Spoon over the dressing and finish with the reserved coriander.

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