Lime & Ember · Main dishes

Roasted sweet potato fiesta bowl

Name: Roasted sweet potato fiesta bowl
Total time: 40 min
Yield: 2 servings
Ingredients: 350 g Sweet potato; 240 g Canned black beans drained; 120 g Long grain rice; 1 whole Avocado; 1 whole Lime; 10 g Cilantro; 1 tsp Ground cumin; 0.5 tsp Smoked paprika; 1 tbsp Olive oil; 0.5 tsp Salt

A colourful bowl of roasted sweet potato, black beans and rice with avocado and a bright lime finish.

40 minutes · Easy · 2 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Sweet potato350 g
Canned black beans drained240 g
Long grain rice120 g
Avocado1 whole
Lime1 whole
Cilantro10 g
Ground cumin1 tsp
Smoked paprika0.5 tsp
Olive oil1 tbsp
Salt0.5 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Check spice and packaged ingredient labels.

Method

Roast

Heat oven to 210°C (410°F). Wash sweet potato and cut into 2 cm cubes. Toss with oil, cumin, paprika and half the salt. Roast 25–30 minutes, turning halfway, until tender.

Cook rice

Cook rice according to its package. Keep hot for serving.

Warm beans

Drain and rinse beans. Warm in a small saucepan with 3 tbsp water and remaining salt for 5 minutes, stirring.

Assemble

Wash remaining produce. Slice avocado and chop cilantro. Divide rice, beans and potatoes into bowls. Add avocado, cilantro and lime juice to taste.

Refrigerate leftover rice and other perishables within two hours.

AI-generated food image. Presentation is illustrative. This menu belongs to an imagined restaurant.