Black Beans + Sweet Potato Mexican Bowl
Author: 
Recipe type: Vegan, Main, Healthy
Serves: 2
 
A hearty and filling bowl full of plant-based goodness and flavour. Because who doesn't love a Mexican-inspired feast?
Ingredients
For the Sweet Potatoes
  • 1 large sweet potatoes, washed and chopped into small cubes
  • ½ tablespoon paprika
  • ½ tablespoon smoked paprika
  • 1 teaspoon ground cumin
  • ¼ teaspoon cayenne
  • Salt + pepper to taste
  • 1 tablespoon macadamia oil
For the black beans
  • 2 cloves of garlic, minced
  • 1 large carrot, grated
  • 1 tin black beans, drained and rinsed
  • 1 teaspoon paprika
For the Salsa
  • 2 tomatoes, chopped
  • 2 tablespoons corn
  • 1 teaspoon chopped coriander/cilantro
  • 1 teaspoon olive oil
  • Salt + pepper to taste
For the Guacamole
  • ½ avocado, flesh scooped out
  • 1 tablespoon chopped coriander/cilantro
  • 1 red chilli, chopped and de-seeded, if desired
  • ½ lime, juiced
  • Salt + pepper to taste
Instructions
Make the Sweet Potatoes
  1. Pre-heat your oven to 175ºC/350ºF and line a baking tray with baking parchment.
  2. Add your sweet potatoes to the tray and cover with your spices, salt, pepper, and oil. Toss with your hands, making sure everything is well coated.
  3. Spread the sweet potato pieces through the tray so they’re not crowded, place in the oven, and bake for 15-20 minutes, shaking the tray once halfway through cooking. They’re done when lightly crispy on the outside and soft on the inside.
Make the black beans
  1. When you’re sweet potatoes have about 10 minutes left in the oven, it’s time to make your black beans.
  2. Heat up your macadamia oil and add your garlic, lightly frying on medium-low for about 1 minute and stirring frequently until garlic is cooked. Add your carrots and spices and stir with the garlic, and after another minute add your black beans.
  3. Stir occasionally until the black beans are warmed through. Taste, and adjust any seasoning.
For the Salsa and the Guac
  1. Simply mix the ingredients for each in a bowl (of course one for the salsa and one for the guac!) and set aside until ready to serve.
To serve
  1. Divide beans and potatoes equally into bowls, spoon some salsa and some guacamole over it, top with some more coriander/cilantro, and a squeeze of lime. Pumpkin seeds would be nice to top as well!
Recipe by Sprinkle of Green at https://www.sprinkleofgreen.com/black-beans-sweet-potato-mexican-bowl