SWEET POTATO & BLACK BEAN BOWL

NUT FREE LUNCH BOX This recipe is all about the dressing. I’ve been using it on everything and it’s heaven – quick to make, full of flavour and so versatile and here it brings the beans, sweet potatoes and tomatoes together brilliantly. I always make double and keep the other half in the fridge to add to a salad or bowl the following day. If you’re looking to add a little more to your meal then some quinoa or brown rice tastes delicious with this too, plus a handful of butter lettuce or rocket.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat the oven to 200°C fan.

Step 2

2. Place the sweet potatoes on a baking tray, sprinkle with the cinnamon, salt and pepper and drizzle with olive oil. Give them a good mix, then roast in the oven for 15 minutes.

Step 3

3. Put the garlic and onion into a large frying pan with a drizzle of oil and a pinch of salt. Cook over a medium heat for 5–10 minutes until soft.

Step 4

4. Next, add the smoked paprika to the pan, stir, then add the black beans and cook for 10 minutes, until they’ve softened.

Step 5

5. Squeeze the juice of half the lime into the pan.

Step 6

6. While the potatoes and beans are cooking, blend all the ingredients for the dressing in a blender with a pinch of salt and pepper and leave to one side.

Step 7

7. Chop the cherry tomatoes – I tend to slice them in half and then cut each half into three – then add them to the pan. Cook for another 2 minutes before taking the pan off the heat.

Step 8

8. Add the avocado, if using, and coriander to the pan and stir everything together.

Step 9

9. Cut the remaining lime half into two wedges. Divide the mixture between two bowls, top with the dressing and serve each with a wedge of lime.

Step 10

TIP You may also find that if you double the quantities for the dressing it blends more easily in a large blender. If you’re finding it’s a little thick as it blends, add a splash of water to loosen it. Store in the fridge for up to 3 days.