British Roasted Sweet Potato & Black Bean Bowl with Avocado Crema

Vegan

A 510-calorie Lunch recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 300g Sweet potato, peeled and cubed into 1cm pieces
• 1 tsp Smoked paprika
• 1 tsp Rapeseed oil (for roasting)
• 240g Canned black beans, drained and rinsed
• 1/2 tsp Cumin seeds
• 1 ripe Avocado
• 1 Lime (juiced)
• 2 tbsp Fresh coriander, chopped
• 60g Mixed salad leaves
• 40g Red onion, finely diced
• 100g Cooked quinoa or brown rice (pre-cooked weight)

Instructions

1. Prep: Preheat the air fryer to 200°C or oven to 220°C. Cube the sweet potatoes and finely dice the red onion.
2. Toss the sweet potato cubes with the rapeseed oil and smoked paprika. Air fry for 15-18 minutes (or roast in oven for 25 mins) until tender and slightly charred.
3. While the potatoes roast, place the black beans in a small pan on the hob with the cumin seeds and a splash of water. Simmer on low heat for 5 minutes.
4. To make the crema: In a small bowl, mash the avocado with the lime juice and half of the chopped coriander until smooth and creamy. Season with a pinch of salt.
5. Warm the pre-cooked quinoa or rice in the microwave for 1 minute until piping hot.
6. Assemble the bowls by layering the warm grains, seasoned black beans, and roasted sweet potatoes over a bed of mixed salad leaves.
7. Top each bowl with a generous dollop of the avocado crema, diced red onion, and the remaining fresh coriander.