Smoky Black Bean & Sweet Potato Bowl

Ingredients · per serving

• ½ tsp Dried oregano
• 1 medium Lime
• ½ medium Avocado
• 300 g Sweet potato
• to taste Black pepper
• 4 cloves Garlic
• 2 tbsp Olive oil
• 150 g Sweetcorn
• 50 g Cashews
• 2 tsp Ground cumin
• 75 g Long-grain rice
• 1 small bunch Fresh coriander
• 1 tsp Chipotle paste
• to taste Salt
• 2 tsp Smoked paprika
• 240 g Tinned black beans
• ½ medium Onion

Instructions

1. Heat the oven to 220°C/200°C fan. Peel and cube the sweet potato into 2cm pieces. Toss with 1 tbsp olive oil, smoked paprika, ground cumin, salt and pepper on a baking tray.
2. Roast 22-25 minutes, turning once, until tender with caramelised edges.
3. Rinse the rice. Combine with 150ml water, pinch salt. Boil, cover, lowest heat 12 min, rest 5 min. Off heat, fold in lime zest and chopped coriander.
4. Make the chipotle cashew cream: blitz the raw cashews (soaked 15 min in hot water if needed), chipotle paste, lime juice, garlic, salt and 4 tbsp water until silky. Add more water if too thick.
5. Heat 1 tbsp olive oil in a wide pan over medium heat. Add diced onion, cook 4 minutes until soft. Add minced garlic, ground cumin, smoked paprika, oregano. Stir 30 seconds.
6. Drain and rinse the black beans. Tip into the pan with a splash of water. Cook 5 minutes, mashing some beans with the back of a spoon to thicken.
7. Heat a dry pan over high heat. Add the sweetcorn, char 3-4 minutes until blistered. Tip into a bowl, toss with lime juice and chopped coriander.
8. Build the bowls: lime rice as base. Pile on sweet potato, black beans, charred corn, sliced avocado. Drizzle chipotle cashew cream zigzags over the top. Scatter coriander, lime wedge.

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