Ingredients:

  • 2 Large Sweet Potatoes (800g), peeled and cut into 1/2-inch cubes
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tsp Sea Salt
  • 1/2 tsp Black Pepper
  • 15 oz Black Beans (1 can), drained and rinsed thoroughly
  • 1 tsp Ground Cumin
  • 1 tsp Smoked Paprika
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1 Avocado, sliced
  • 1/4 cup Fresh Cilantro, roughly chopped
  • 1 Lime wedges
  • 1/4 cup Toasted Pumpkin Seeds (Pepitas)

Instructions:

  1. Preheat your oven to 200°C. Note: A fully hot oven is vital for immediate moisture evaporation.
  2. Peel and cube the 800g of sweet potatoes into 1.2cm pieces. Ensure they are uniform for even cooking.
  3. Toss the cubes in a large bowl with 2 tbsp olive oil, 1 tsp sea salt, and 1/2 tsp black pepper.
  4. Spread the potatoes onto the baking sheet in a single layer. Space them out so they don't steam.
  5. Roast for 20 minutes, then remove the tray from the oven. Look for softened edges and light browning.
  6. Add the rinsed black beans directly to the tray. Note: Adding them later prevents them from becoming too hard.
  7. Sprinkle the cumin, smoked paprika, garlic powder, and onion powder over the mixture.
  8. Toss everything together on the tray with a spatula. Make sure the beans get coated in the residual oil.
  9. Bake for 10 more minutes until the potatoes are charred and beans are fragrant.
  10. Assemble the bowls by topping the roast with avocado slices, cilantro, pepitas, and a heavy squeeze of lime.