American Sweet Potato and Black Bean Quinoa Bowl

Shopping list

• 200 g white quinoa — rinsed

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• 400 ml vegetable stock

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• 400 g sweet potatoes — peeled and diced

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• 2 tbsp olive oil

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• 1 tsp smoked paprika

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• 1 tsp ground cumin

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• 400 g tinned black beans — drained and rinsed

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• 2 piece lime — juice only

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• 1 piece ripe avocado — sliced

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• 1 bunch fresh coriander — roughly chopped

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• 2 piece spring onions — sliced

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• 1 pinch black pepper — to taste

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Step by step

1. 1

   Preheat your oven to 200 °C (fan 180 °C).

2. 2

   Toss the diced sweet potato with 1 tablespoon olive oil, smoked paprika and cumin on a baking tray; roast for 25– 30 minutes until tender and lightly charred.

3. 3

   Meanwhile, bring the quinoa and stock to the boil in a medium saucepan, then cover, reduce heat and simmer for 15 minutes until the liquid is absorbed and quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes.

4. 4

   Warm the black beans gently in a small pan or microwave.

5. 5

   In a small bowl, whisk together the remaining 1 tablespoon olive oil and the juice of 1½ limes.

6. 6

   Fluff the quinoa with a fork and divide among serving bowls.

7. 7

   Top each bowl with roasted sweet potato, black beans, avocado slices, spring onions and coriander.

8. 8

   Drizzle over the lime dressing, season with black pepper and serve with extra lime wedges on the side.