Roasted Sweet Potato and Black Bean Lime Rice Bowls

1. Wash hands and produce. Preheat oven to 215°C. Toss 300 g sweet potato and 100 g bell pepper with 15 ml olive oil, 2 g smoked paprika, 1 g cumin and 2 g salt; spread in one layer on a large tray.

2. Roast on the center rack for 15 minutes. Toss 120 g zucchini, 180 g black beans and 80 g corn with the remaining 5 ml oil, add to the tray, and roast another 10–15 minutes until a fork enters the sweet potato easily and edges are browned.

3. Meanwhile place 300 g safely chilled cooked brown rice in a covered microwave-safe dish. Stir halfway and check throughout, including the center, with a thermometer for at least 74°C (165°F). After initial cooking, cool rice rapidly, ideally refrigerate within 1 hour, use within 24 hours, and reheat only once.

4. Divide rice between two bowls and top with roasted vegetables and beans. Share 100 g avocado and 20 ml lime juice between bowls; scatter 10 g cilantro if using.