Cumin-Roasted Sweet Potato & Black Bean Bowl with Cashew-Lime Crema

Ingredients

• Sweet potato150 g
• Black beans (cooked)100 g
• White rice (cooked)100 g
• Raw cashews30 g
• Red onion40 g
• Lime juice3 tbsp
• Lime zest1 piece
• Olive oil1 tbsp
• Ground cumin1.25 tsp
• Smoked paprika0.5 tsp
• Garlic clove0.5 piece
• Sea salt0.5 tsp
• Black pepper0.125 tsp
• Garlic powder0.25 tsp
• Fresh cilantro25 g
• Water3 tbsp

Instructions

1. 1Soak 1/4 cup raw cashews in hot water for 15 minutes until softened.
2. 2Peel and cut 150g sweet potato into 1-inch cubes.
3. 3Thinly slice 40g red onion and place in a small bowl with 2 tbsp lime juice, 1/4 tsp salt, and let sit for 10 minutes to pickle.
4. 4Drain and rinse 100g cooked black beans.
5. 5Drain soaked cashews and blend with 3 tbsp water, 1 tbsp lime juice, 1/2 clove garlic (minced), and 1/4 tsp salt until smooth and creamy.
6. 6Toss sweet potato cubes with 1 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/4 tsp garlic powder, 1/4 tsp salt, and 1/8 tsp black pepper.
7. 7Combine cooked white rice with 1/4 cup fresh cilantro, zest of 1 lime, and 1/8 tsp salt.
8. 8Preheat oven to 425°F (220°C).
9. 9Spread seasoned sweet potato cubes on a baking sheet in a single layer.
10. 10Roast for 20–25 minutes, stirring halfway through, until golden and tender.
11. 11While sweet potatoes roast, warm black beans in a small saucepan over medium heat with 1/4 tsp cumin and a pinch of salt for 3–4 minutes.
12. 12Divide cilantro-lime rice between two bowls.
13. 13Top each bowl with half of the roasted sweet potato cubes and half of the warmed black beans.
14. 14Drizzle each bowl with 2 tbsp cashew-lime crema and top with pickled red onion and fresh cilantro.
15. 15Serve immediately with lime wedges on the side.