Spiced Sweet Potato Timbale with Cocoa Black Beans and Pineapple Pico

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper.

2. 2

   Place the sweet potato on the tray and toss with 15 ml (1 tbsp) olive oil, cumin, smoked paprika, cinnamon, 3 g (1/2 tsp) salt, and black pepper. Roast for 25 to 30 minutes at 220 °C / 425 °F, turning halfway through, until tender and golden at the edges.

3. 3

   Meanwhile, heat a medium skillet over medium heat. Add the remaining 15 ml (1 tbsp) olive oil and cook 80 g (about 2/3 cup) of the red onion for 3 minutes. Add the garlic and cook 1 minute more.

4. 4

   Add the black beans, crushed tomato, cocoa powder, vegetable broth, and 2 g (1/3 tsp) salt. Cook over medium-low heat for 10 to 12 minutes, stirring occasionally, until thick and saucy. Adjust salt if needed.

5. 5

   Toast the pumpkin seeds in a small dry skillet over medium heat for 2 to 3 minutes, stirring, until fragrant. Remove from the heat.

6. 6

   In a bowl, combine the pineapple, the remaining red onion, cilantro, jalapeño, lime zest, and 30 ml (2 tbsp) lime juice. Mix well to make the pineapple pico.

7. 7

   To assemble each timbale, lightly mash half of the roasted sweet potato with a fork. Place a plating ring on the plate, add a layer of sweet potato, then a layer of cocoa black beans, and finish with another small layer of sweet potato. Carefully remove the ring.

8. 8

   Top each serving with the pineapple pico and finish with the toasted pumpkin seeds. Serve hot or warm.