Smoky Black Bean and Sweet Potato Bowl

• 500 g Sweet potato
• 2 tbsp Olive oil
• 1 ½ tsp Smoked paprika
• 1 tsp Ground cumin
• 1 tsp Fine sea salt
• 400 g Canned black beans
• 150 g Sweet corn kernels
• 1 large Red pepper
• 150 g Greek yogurt
• 1 piece Lime
• 10 g Fresh coriander

1. Heat the oven to 220°C (430°F). Peel the sweet potato and cut into bite-size chunks.
2. Tip the sweet potato onto a baking tray and toss with the olive oil, smoked paprika, ground cumin and fine sea salt. Roast for 25 to 30 minutes, turning once, until tender and browned at the edges.
3. Meanwhile, drain and rinse the black beans. Warm them in a small saucepan over a low heat with a splash of water, stirring, until hot through.
4. Cut the red pepper into small pieces. Add the sweet corn kernels to the pan with the beans for the last 2 minutes, just to take the chill off.
5. Finely chop the fresh coriander. In a bowl, mix the greek yogurt with the juice from the lime and a pinch of the fine sea salt until smooth and spoonable.
6. Divide the roasted sweet potato between two bowls and top with the warm black bean and sweetcorn mixture. Add the red pepper, drizzle over the lime yoghurt sauce, and finish with the coriander.

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