4 long sweet potatoes, about 300 grams each (I used beauregard)
⅓ cup tahini
2 tablespoons water
1 clove garlic, crushed
1 tablespoon each sesame oil, soy sauce and lemon juice
1 teaspoon maple syrup
2 tablespoons olive oil
400-gram tin black beans, drained and rinsed
1 teaspoon cumin seed
½ teaspoon smoked paprika
¼ teaspoon chilli flakes
1 tablespoon sesame seeds
1–2 avocados, mashed, sour cream and salad leaves
Preheat the oven to 180°C fan bake.
Cut a thin layer of flesh and skin off the top of each sweet potato and trim the bottoms so they sit flat. Brush all over with oil and season. Place cut side up on a lined baking tray and roast until tender, about 30–40 minutes depending on their size.
Dressing: Whisk all the ingredients together in a bowl and season.
Black beans: Heat the oil in a sauté pan and add all the ingredients.
Toss over a medium heat until lightly golden and fragrant.
To serve: Place the sweet potatoes on serving plates and score the flesh with a knife. Drizzle with a little dressing then top with the black beans. Add a spoonful of avocado and sour cream along with the salad leaves. Serve any remaining dressing separately.