- 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 Kemp's black beans
- 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
- Put oven rack in middle position and preheat oven to 450°F.
- 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.
- 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.
- 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.
- Reheat black beans, thinning with water if necessary, then serve along with rice, sweet potatoes, pumpkin seeds, and accompaniments, each in a separate bowl.