Sweet Potato & Black Bean Quinoa Bowl

Ingredients:

• 1/2 sweet potato, cut into small squares

• 1 tbsp of olive oil

• 1 tsp of garlic powder

• 1 tsp of paprika

• 1 tsp of oregano

• 1/2 tbsp of maple syrup

• 1 can of black beans

• 2 cloves of garlic

• 1/2 can of sweet corn

A few slices of:

• Cucumber

• Cherry tomato

• Radish

Garnish:

• Pumpkin seeds

• Tahini Sauce: 2 tbsp of tahini, 1/2 lemon juice, 1/2 tsp of cumin, splash of water, salt and pepper

Directions:

1. Preheat the oven to 180 degrees C. Line a baking tray with parchment paper and set aside.

2. Add 1 cup of quinoa to a pot with 2 cups of water. Bring to a boil and then reduce heat to a gentle simmer. Once the water has absorbed and the quinoa is cooked, turn off the heat and place the lid on the pot. This will allow the quinoa to become nice and fluffy and keep warm whilst you prepare the rest.

3. Cut the sweet potato into small squares and add to a mixing bowl. Add in the olive oil, garlic powder, paprika, maple syrup, salt and pepper. Mix together until evenly coated. Transfer the sweet potato onto the baking tray and place in the oven. After 10 minutes check on them, flip and cook for another 6-10 minutes (or until crispy/brown)

4. Meanwhile, chop and mince garlic. Heat a non stick pan over medium heat with 1 tbsp of olive oil and add the garlic once hot. Add in the black beans and sauté for 1 minute. Add in 1 tsp of paprika and 1 tsp of oregano. Sauté for a few more minutes and then remove from heat and set aside.

5. Prepare all fresh vegetables. Chop/slice the cucumber, cherry tomatoes and radish. Make the tahini dressing by mixing together all of the ingredients. Remember you can add more splashes of water to create a more “runny” consistency.

6. Assemble your bowl by adding a bottom layer of quinoa. Topping it with sweet potato, black beans, cucumber, cherry tomato, radish, sweet corn and pumpkin seeds. Drizzle over the tahini sauce and serve.