Ingredients:

  • 3 large sweet potatoes (approx. 900g), peeled and cut into 1-inch cubes
  • 2 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 0.5 tsp cumin
  • 0.5 tsp garlic powder
  • 0.5 tsp sea salt
  • 0.25 tsp black pepper
  • 15 oz canned black beans, rinsed and drained
  • 4 cups fresh baby spinach or massaged kale
  • 0.25 cup red onion, finely diced
  • 0.25 cup fresh cilantro, chopped
  • 60g raw tahini
  • 2 tbsp fresh lime juice
  • 1 clove garlic, minced
  • 3 tbsp warm water

Instructions:

  1. Preheat your oven to 400°F (200°C). Peel and cube the sweet potatoes into uniform 1-inch pieces. Pat them thoroughly dry with a kitchen towel to ensure a crisp finish.
  2. In a large mixing bowl, toss the sweet potato cubes with olive oil, smoked paprika, cumin, garlic powder, sea salt, and black pepper until evenly coated.
  3. Spread the potatoes in a single layer on a large rimmed baking sheet. Roast for 25 minutes, or until the edges are caramelized and the centers are tender.
  4. While potatoes roast, prepare the dressing by whisking together the tahini, lime juice, minced garlic, and warm water until smooth and pourable.
  5. Assemble the bowls by dividing the fresh greens and black beans among four dishes. Top with the roasted sweet potatoes, diced red onion, and fresh cilantro.
  6. Drizzle the zesty tahini sauce over each bowl and serve immediately.