Southwest Quinoa Bowl

• 450 g Sweet potato
• 2 tbsp Extra virgin olive oil
• 1 ½ tsp Ground cumin
• 140 g Quinoa
• 400 g Canned black beans
• 250 g Tomato, ripe
• 1 small Red onion
• 1 piece Jalapeno pepper
• 1 piece Lime
• 15 g Fresh coriander
• 1 piece Avocado, ripe

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 and ground cumin.
2. Roast the sweet potato for 20 to 25 minutes, turning once, until tender and browned at the edges. While it roasts, rinse the quinoa well under cold water.
3. Cook the quinoa in a saucepan of boiling water for 12 to 15 minutes until the grains are tender but still have a little bite. Drain well and return to the pan for 1 minute off the heat to steam-dry, then fluff with a fork.
4. Drain and rinse the black beans, then warm them in a mixing bowl with a squeeze of lime and a pinch of salt. Finely dice the tomato and red onion, finely chop the jalapeno, and roughly chop the coriander.
5. Stir the tomato, red onion, jalapeno and most of the coriander together with the juice of the remaining lime, plus a pinch of salt. Halve the avocado, remove the stone, and slice the flesh.
6. Divide the quinoa between two bowls and top with the black beans and roasted sweet potato. Spoon over the tomato salsa, add the avocado, and finish with the remaining coriander and any extra lime juice to taste.

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