Sweet Potato & Black Bean Buddha Bowl with Avocado Dressing

Ingredients

• 1 large sweet potato, peeled and cubed
• 1 cup black beans (or 1 tin, drained and rinsed)
• 1 cup cooked quinoa or brown rice
• 1 cup spinach or kale, roughly chopped
• ½ red onion, thinly sliced
• 2 tbsp extra virgin olive oil
• 1 tsp paprika
• 1 tsp cumin
• Salt and pepper, to taste
• 1 avocado, peeled and stoned
• 2 tbsp lime juice
• 2 tbsp water (for dressing)
• 1 tbsp tahini (optional, for creaminess)

Nutritional breakdown

Approx per serving

Calories

615 kcal

Protein

17g

Carbohydrates

60g

Fibre

21g

Fats

27g

Sugar

9g

Sodium

400mg

Method

1. Roast the sweet potato by preheating the oven to 200°C (180°C fan, 400°F, gas 6).
2. Toss the cubed sweet potato with the oil, paprika, cumin, salt and pepper. Roast for 25 to 30 minutes, or until tender and slightly caramelised.
3. Cook the quinoa or brown rice while the sweet potato roasts, following the instructions on the packet.
4. Make the avocado dressing by blending the avocado, lime juice, water and tahini (if using) in a small blender or food processor until smooth and creamy. Add more water to adjust the consistency.
5. Assemble the bowls by adding a base of quinoa or rice to each one. Layer with the roasted sweet potato, black beans, spinach or kale and the red onion.
6. Finish the bowls by drizzling the avocado dressing over the top. Serve immediately, tossing lightly to enjoy.