Sweet Potato and Black Bean Hash with Avocado Crema

Instructions

1. 1Preheat your oven to 200°C. Peel and cut the 2 medium sweet potatoes into 1.27 cm cubes. Dice the 1/2 medium red onion and the 1 medium red bell pepper into 1.27 cm pieces.
2. 2In a large bowl, combine the cubed sweet potatoes, diced 1/2 medium red onion, diced 1 medium red bell pepper, 1 can black beans (drained and rinsed), 1 cup corn, 1/2 teaspoon chipotle powder, and 2 tablespoons olive oil. Toss everything together until the vegetables and beans are evenly coated.
3. 3Spread the mixture in a single layer on a baking sheet. Roast in the preheated oven at 200°C for 25 to 30 minutes, until the sweet potatoes are tender when pierced with a fork and have slightly caramelized edges.
4. 4While the hash roasts, prepare the avocado crema: pit and scoop out the flesh from the 2 avocados into a blender or food processor. Add the 2 tablespoons lime juice, the initial 2 tablespoons water, and the 1/4 cup cilantro.
5. 5Blend the avocado mixture until it is completely smooth and creamy. If the crema is too thick, add 1 more tablespoon of water and blend again until smooth.
6. 6Serve the roasted sweet potato and black bean hash immediately, topped with the smooth avocado crema.

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