Roasted Sweet Potato with Mild Cocoa Black Beans, Warm Corn-Lime Salad, and Avocado Cream

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Pierce the sweet potatoes several times with a fork, place them on a baking tray, rub with 1 tablespoon (15 ml) olive oil, and sprinkle with 1/2 teaspoon salt. Roast for 30 to 35 minutes at 220°C / 425°F until very tender in the center.

2. 2

   While the sweet potatoes roast, heat 1 tablespoon (15 ml) olive oil in a large skillet over medium heat. Add half of the red onion and cook for 3 to 4 minutes until softened. Stir in the garlic, cumin, smoked paprika, cocoa powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; cook for 30 seconds.

3. 3

   Add the black beans and water to the skillet. Cook over medium heat for 8 to 10 minutes, lightly mashing a small portion of the beans so the mixture becomes slightly creamy. Taste and adjust with a little more salt or pepper if needed.

4. 4

   In another skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add the other half of the red onion and cook for 2 minutes. Add the corn and sauté for 3 to 4 minutes. Stir in the cherry tomatoes, lime zest, 2 tablespoons (30 ml) lime juice, 1/4 teaspoon salt, and cook 2 minutes more, just until the tomatoes are warmed through. Remove from the heat and mix in half of the fresh cilantro.

5. 5

   For the avocado cream, place the avocado flesh, plant milk, remaining lime juice, maple syrup if using, 1/4 teaspoon salt, and a little black pepper in a blender or food processor. Blend until smooth. If needed, add 1 to 2 extra tablespoons of water to loosen the texture.

6. 6

   Split the roasted sweet potatoes lengthwise and gently press the ends to open them. Spoon the mild cocoa black beans over the top, then add the warm corn-lime salad, and finish with the avocado cream.

7. 7

   Serve each portion topped with toasted pumpkin seeds and the remaining fresh cilantro. Add extra drops of lime juice if desired.