Sweet potato & black bean bowl

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Step 1

1. Preheat the oven to 200°C fan. 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. 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. 4. Next, add the smoked paprika to the pan, stir, then add the black beans and cook for 10 minutes, until they've softened. 5. Squeeze the juice of half the lime into the pan. 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. 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. 8. Add the avocado, if using, and coriander to the pan and stir everything together. 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.