Roasted Sweet Potato Black Bean Bowls

What you need

• 2 large sweet potatoes, peeled and cut into 1-inch cubes
• 1 can (15 oz) black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and freshly ground black pepper to taste
• 1 avocado, sliced
• 1/4 cup fresh cilantro leaves
• 1 lime, cut into wedges

The easy way

1. Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. Toss the sweet potato cubes with olive oil, cumin, smoked paprika, salt, and pepper until evenly coated.
3. Spread the potatoes in a single layer on the baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and caramelized at the edges.
4. While the potatoes roast, warm the black beans in a small saucepan over medium heat with a splash of water or broth.
5. Divide the warm beans among four bowls, top with the roasted sweet potatoes, sliced avocado, and fresh cilantro.
6. Serve immediately with lime wedges on the side; store leftovers in an airtight container in the refrigerator for up to three days.

Use your senses. Times are guardrails. Look for the color, texture, and doneness cues in the steps, and refrigerate perishable leftovers promptly.