Black Beans And Rice Your Way

• 1 pound sweet potatoes, peeled and cut into 1/2-inch cubes
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 2 1/4 cups water
• 1 1/2 cups long-grain white rice
• 3/4 teaspoon salt
• 4 to 4 1/4 cups
• 1 cup hulled (green) pumpkin seeds (also called pepitas; not toasted)
• 2 teaspoons olive oil
• Accompaniments: cubes of avocado tossed with lime juice; tomatillo salsa; lime wedges; chopped white onion; fresh cilantro sprigs
• 1 lime juice
• 1 tomatillo salsa
• 1 lime wedges
• 1 white onion
• 1 fresh cilantro sprigs

1. Put oven rack in middle position and preheat oven to 450u0b0F.
2. Toss sweet potatoes with oil and salt, then spread in 1 layer in a large shallow baking pan. Roast, stirring and turning over once or twice, until tender and browned, 35 to 40 minutes.
3. Bring water, rice, and salt to a boil in a 2- to 3-quart heavy saucepan, then reduce heat and cook, tightly covered, until rice is tender and water is absorbed, about 15 minutes. Let stand, covered, off heat 5 minutes, then fluff with a fork.
4. Toast pumpkin seeds in a dry 10- to 12-inch heavy skillet (not nonstick; preferably cast-iron) over moderate heat, stirring, until seeds are puffed and pale golden, 3 to 4 minutes. Transfer to a bowl and stir in oil and salt to taste.
5. Reheat black beans, thinning with water if necessary, then serve along with rice, sweet potatoes, pumpkin seeds, and accompaniments, each in a separate bowl.

sweet potatoes, olive oil, salt, water, longgrain white rice, salt, pumpkin seeds, olive oil, cubes of avocado, lime juice, salsa, lime wedges, white onion, cilantro

Taken from www.epicurious.com/recipes/food/views/black-beans-and-rice-your-way-238085 (may not work)