Latin Roasted Veg Bowl

• 450 g Sweet potato
• 1 large Red pepper
• 1 medium Red onion
• 2 tbsp Olive oil
• 1 tsp Ground cumin
• 1 tsp Smoked paprika
• 1 ¼ tsp Fine sea salt
• 150 g Long-grain white rice
• 1 clove Garlic
• 1 large Lime
• 15 g Fresh coriander
• 400 g Canned black beans
• 1 medium Avocado, ripe but firm

1. Heat the oven to 220°C (430°F). Peel the sweet potato and cut into 2 cm chunks; cut the red pepper into bite-size pieces and the red onion into wedges.
2. Tip the sweet potato, red pepper and red onion onto a baking tray. Add the olive oil, ground cumin, smoked paprika and 0.75 tsp of the fine sea salt, then toss well to coat.
3. Roast for 25 to 30 minutes, turning once, until the sweet potato is tender and the edges are lightly charred. If the pepper is colouring too quickly, move it to the centre of the tray when you turn everything.
4. Meanwhile, rinse the long-grain white rice until the water runs mostly clear. Cook in a saucepan of boiling water for 10 to 12 minutes until tender, then drain well in a colander and return to the pan off the heat.
5. Finely grate or crush the garlic and stir it into the hot rice with the zest and juice of half the lime and the remaining 0.5 tsp fine sea salt. Roughly chop the fresh coriander and fold most of it through the rice, reserving a little to finish.
6. Drain and rinse the canned black beans, then warm them in the empty saucepan over a low heat for 2 to 3 minutes with a squeeze of lime juice and a splash of water if needed. Stir until hot throughout.
7. Halve, stone and slice the avocado. Divide the coriander-lime rice between two bowls, top with the roasted vegetables and black beans, then add the avocado and the reserved coriander. Serve with the remaining lime cut into wedges for squeezing over.

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