Vegan burrito bowl

Ingredients

• 600 g / 21 oz (3 small) sweet potatoes
• 15 ml / 1 tbsp olive oil
• ½ tsp sea salt, adjust to taste
• ¾ tsp cumin
• ¾ tsp smoked paprika
• 30 ml / 2 tbsp olive oil
• 1 onion, finely diced
• 3 large garlic cloves, finely diced
• 1½ tsp cumin
• 1½ tsp smoked paprika
• 1 tsp dried oregano
• ¼ tsp cayenne pepper, optional
• 500 g / 3 cups cooked black beans + cooking water*
• ¾ tsp fine sea salt, adjust to taste
• 1 lime, juice
• 3 tbsp extra virgin olive oil
• 2-3 tbsp lime juice (I use 3 to contrast with sweet potatoes)
• hot sauce, to taste (I use Cholula Chipotle or Smoky Tabasco)
• 1 garlic clove, very finely grated
• salt, to taste
• 180 g / 1 cup quinoa (sub with brown rice)
• 30 cherry tomatoes, cut small (I quartered mine)
• ½ small red onion, very finely diced
• small bunch coriander / cilantro
• 2 little Gem / Cos / Romaine lettuce, shredded
• store-bought guacamole**

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