Roasted Sweet Potato and Black Bean Bowl with Sauerkraut

Serves 2.

Ingredients: 

• 2 medium sweet potatoes, peeled and cut into 2cm cubes
• 1 can black beans, drained and rinsed
• 1 tablespoon extra virgin olive oil
• ½ teaspoon smoked paprika
• ½ teaspoon ground cumin
• Pinch of sea salt and pepper
• 2 large handfuls of mixed greens (spinach or rocket)
• 4 tablespoons raw sauerkraut
• ½ avocado, sliced
• 1 tablespoon pumpkin seeds

Tahini Dressing:

• 2 tablespoons tahini
• 1 tablespoon fresh lemon juice
• 1 small clove garlic, finely grated
• 1 teaspoon extra virgin olive oil
• 2 to 3 tablespoons warm water
• Pinch of sea salt

Method:

1. Preheat the oven to 200°C.
2. Toss the sweet potato cubes and black beans in olive oil, smoked paprika, cumin, salt and pepper.
3. Spread on a lined baking tray and roast for 25 minutes until the sweet potatoes are golden and tender, tossing halfway through.
4. While the tray is in the oven, whisk together the tahini, lemon juice, garlic, olive oil and salt. Add warm water a tablespoon at a time until you reach a smooth, pourable consistency.
5. Divide the greens between two bowls.
6. Top with the roasted sweet potato and black beans, sliced avocado, a generous spoonful of sauerkraut, and a scatter of pumpkin seeds.
7. Drizzle with the tahini dressing and serve.

Note: Add the sauerkraut after plating, not during cooking. Heat destroys the beneficial live bacteria that make it so valuable for gut health.

Nutritional Breakdown Per Serving (serves 2):

* Note: Nutritional values are approximate and may vary based on brand and exact ingredients used.