Step 1

Heat up the oven to 220° C / 425° F and grab a baking tray. If baking half of the amount of sweet potato, decrease the oven temperate to 200° C / 390° F - less moisture in the oven means that they will brown quicker.

Step 2

Peel the potatoes and cut into a 2 cm / 0.8" dice. Coat in olive oil, salt and spices.

Step 3

Spread on a baking tray, making sure the pieces do not touch each other. Bake for 15 minutes, flip to the other side for another 10-15 minutes - again making sure the pieces are well spread for nice charring.

Step 4

Heat olive oil in a large frying pan, on a low-medium heat. Sauté chopped onion until almost translucent, stirring frequently. Add finely chopped garlic and sauté until soft and fragrant.

Step 5

Mix all of the dry spices into the onion and garlic mixture. Allow them to fry off for a few seconds before adding cooked black beans and their cooking juices (water or stock). Adjust the amount of liquid added to your preference - more liquid will create creamier beans. Squash some (or all depending on the preference) of the beans in a pan for a creamier texture - I like to leave some beans whole.

Step 6

Season with salt and fresh lime juice, to taste.

Step 7

Rinse quinoa well. Place it in a pot with about ½ tsp salt (I tend to season with the dressing later) and 240 ml / 1 cup of water (ratio 1:1).

Step 8

Cover the pot with a see-through lid and set it on a very low heat.

Step 9

Allow the water to come to a gentle boil and then simmer (without taking the lid off) until all the water has been absorbed - tip the pot slightly to check if there is any excess water left. Once the water has been fully absorbed. Switch the heat off, keep the lid on and rest for about 10 minutes - quinoa will finish cooking in its own steam.

Step 10

Combine dressing ingredients in a jar, put the lid on a give it a good shake. Adjust the amount of spice and seasoning to your taste.

Step 11

Place tomatoes, onion and chopped coriander in a bowl. Mix well, dress it with half of the dressing - leave the rest to drizzle over the lettuce.

Step 12

Divide black beans, sweet potatoes, quinoa, tomatoes and lettuce between bowls. Drizzle a bit of the dressing over the lettuce and serve with some guacamole (or smashed avocado) on top.