Sweet Potato 'Steaks'

Roast the sweet potatoes: Wash and dry all produce. Slice the sweet potatoes lengthwise, into 1/2-inch thick 'steaks.' Toss them with a drizzle of oil on a baking sheet. Season with salt and pepper. Roast in the centre of the oven, flipping them over halfway through cooking, until golden-brown, 25-28 min.

Prep: Meanwhile, in a medium pot, bring 1 cup salted water to a boil. Roughly chop the cilantro, keeping the leaves and stems separate. Drain and rinse the beans. Cut the grape tomatoes in half. Thinly slice the green onions. Mince the jalapeño, removing the ribs and seeds if you prefer less heat. Zest, then cut the lime into wedges.

Cook the quinoa: Add the quinoa and cilantro stems to the boiling water. Reduce heat to medium-low. Cook, covered, until quinoa is tender and all the water has been absorbed, 12-15 min.

Make the tomato salad: Meanwhile, in a small bowl, combine the tomatoes, half the cilantro, half the red onion, lime zest, a squeeze of a lime wedge and a drizzle of oil. Season with salt and pepper.

Cook the bean topping: Heat a large pan over medium heat. Add a drizzle of oil, then the remaining red onion. Cook, stirring occasionally, until softened, 4-5 min. Add the smoked paprika, beans and as much jalapeño as you like. Stir until heated through, 1-2 min. Stir in the feta. Season with salt and pepper.