Latin Sweet Potato Bowl

• 500 g Sweet potato
• 2 tbsp Olive oil
• 1 tsp Ground cumin
• 1 tsp Smoked paprika
• 1 ¼ tsp Fine sea salt
• 150 g Basmati rice
• 400 g Canned black beans
• 2 medium Tomato, ripe but firm
• 1 small Red onion
• 15 g Fresh coriander
• 1 large Lime
• 1 large Avocado, ripe

1. Heat the oven to 220°C (430°F). Peel the sweet potato and cut into 2 cm cubes.
2. Toss the sweet potato with the olive oil, ground cumin, smoked paprika and 0.5 tsp of the fine sea salt. Spread on a baking tray and roast for 22 to 28 minutes, turning once, until browned at the edges and tender.
3. Meanwhile, rinse the basmati rice until the water runs clearer. Cook in a saucepan of lightly salted water for 10 to 12 minutes until tender, then drain well and cover to keep warm.
4. Drain and rinse the canned black beans, then tip into the saucepan with 3 tbsp water, the remaining fine sea salt, and a pinch each of ground cumin and smoked paprika taken from the measured amounts. Warm gently for 3 to 5 minutes, stirring, until hot and lightly saucy.
5. Dice the tomato and finely chop the red onion. Chop most of the fresh coriander and mix with the tomato and onion, then squeeze in half the lime and season with a small pinch of fine sea salt.
6. Divide the rice between two bowls and top with the warm black beans and roasted sweet potato. Slice the avocado and add to each bowl, spoon over the salsa, then finish with the remaining lime cut into wedges and the remaining coriander scattered over.

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