Smoky Black Bean and Sweet Potato Bowls

Amounts scale automatically. Keep piece sizes similar; pan size and cooking time may need adjustment. Round whole ingredients sensibly.

Ingredients

Canned bean and chickpea amounts refer to the can label weight before draining.

• 700 g sweet potatoes, peeled and cut into 2 cm cubes
• 800 g canned black beans, drained and rinsed
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 0.5 tsp salt
• 100 ml water
• 1 tbsp lime juice
• 150 g plain yogurt
• 150 g cabbage, finely shredded

Method

1. Roast the potatoes

   Heat oven to 220°C / 425°F. Toss sweet potato with oil, paprika, and half the salt. Spread on a roomy tray and roast for 25–30 minutes, turning once, until tender and browned at the edges.

2. Warm the beans

   Put beans, cumin, water, and remaining salt in a saucepan. Simmer gently for 8–10 minutes, stirring occasionally. Mash a spoonful of beans to thicken the liquid if you like.

3. Make the dressing

   Mix yogurt with half the lime juice and a spoonful of water to make a drizzle. Taste and adjust the sharpness.

4. Build the bowls

   Divide beans and potatoes between four bowls. Add cabbage, yogurt dressing, and the remaining lime juice. Serve while the beans and potatoes are warm.