Veggie Quinoa Power Bowl with Sweet Potato and Black Beans

• 450 g Sweet potato
• 300 g Broccoli
• 3 tbsp Olive oil
• 1 tsp Ground cumin
• 140 g Quinoa
• 240 g Canned black beans
• 1 large Avocado, ripe but firm
• 1 large Lime
• 25 g Pumpkin seeds
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 350 ml Water

1. Heat the oven to 220°C (430°F). Peel the sweet potato and cut into bite-size chunks; cut the broccoli into florets.
2. Tip the sweet potato and broccoli onto a baking tray and toss with 2 tbsp olive oil, the ground cumin, 0.5 tsp fine sea salt and the black pepper. Roast for 18 to 22 minutes, turning once, until the sweet potato is tender and the broccoli is browned at the edges.
3. Meanwhile, rinse the quinoa well, then put it in a saucepan with the water and 0.25 tsp fine sea salt. Bring to the boil, cover, then simmer gently for 12 minutes; take off the heat and leave covered for 5 minutes, then fluff with a fork.
4. Drain and rinse the canned black beans, then tip into a bowl. Halve the avocado, remove the stone, scoop out the flesh and cut into chunks; add to the beans.
5. Finely grate the lime zest into a small bowl, then squeeze in the juice and whisk in the remaining 1 tbsp olive oil with the remaining 0.25 tsp fine sea salt. Taste and adjust with a little more lime juice if you like it sharper.
6. Divide the quinoa between two bowls and top with the roasted vegetables, then spoon over the black bean and avocado mixture. Drizzle with the lime dressing and finish with pumpkin seeds.

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