Ingredients

• 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

Instructions

1. Put oven rack in middle position and preheat oven to 450°F.
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. Cook rice while sweet potatoes roast: 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. 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.
5. Toast pumpkin seeds while rice is cooking: 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.
6. 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.
7. To serve: Reheat black beans, thinning with water if necessary, then serve along with rice, sweet potatoes, pumpkin seeds, and accompaniments, each in a separate bowl.
8. Reheat black beans, thinning with water if necessary, then serve along with rice, sweet potatoes, pumpkin seeds, and accompaniments, each in a separate bowl.