Mexican Sweet Potato Bowl with Black Beans, Rice and Salsa

• 450 g Sweet potato
• 2 tbsp Extra virgin olive oil
• 1 ½ tsp Ground cumin
• ¾ tsp Fine sea salt
• ¼ tsp Black pepper
• 150 g Long-grain white rice
• 240 g Canned black beans
• 1 small Red onion
• 250 g Tomato, ripe
• 1 clove Garlic
• 1 piece Lime
• 15 g Fresh coriander
• 120 g Greek yogurt

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 the olive oil, ground cumin, fine sea salt and black pepper.
2. Roast for 25 to 30 minutes, turning once, until browned at the edges and tender all the way through. Keep the tray in the oven while you prepare the rest.
3. Meanwhile, rinse the long-grain white rice, then cook in a saucepan of lightly salted water for 10 to 12 minutes until tender. Drain well and cover to keep warm.
4. Drain and rinse the canned black beans, then tip into the empty saucepan with a splash of water and a pinch of salt. Warm over a low heat for 3 to 4 minutes, stirring, until hot.
5. Finely dice the red onion and tomato, then crush the garlic. Put them in a mixing bowl, squeeze in the lime juice, and stir in most of the fresh coriander, reserving a little to finish.
6. Divide the rice between two bowls and top with the warm black beans and roasted sweet potato. Spoon over the tomato salsa, drizzle with the Greek yogurt, and finish with the reserved coriander.

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