Roast the Sweet Potato:

1. Preparation: Cut the sweet potato into cubes.
2. Season: Drizzle with olive oil and sprinkle with salt.
3. Cooking: Roast in the oven or air fry for about 20 minutes until crispy.

Prepare the Black Beans:

1. Combine Ingredients: Empty the can of black beans (including the liquid) into a saucepan.
2. Season: Add 1/2 tsp paprika, 1/2 tsp cumin, chili flakes, salt, and pepper.
3. Cook: Simmer for 10 minutes.
4. Finish: Stir in a handful of fresh cilantro, remove from heat, and drain the liquid. Let it cool.

Make the Sweet Corn Salsa:

1. Combine Ingredients: Mix 1 tbsp of tinned sweet corn, 1/2 diced tomato, fresh cilantro, juice of 1/2 lime, and a pinch of salt.

Mash the Avocado:

1. Preparation: Peel and mash half an avocado.
2. Season: Season with fresh basil, cilantro, juice of 1/2 lime, salt, and pepper.

Build the Bowl:

1. Base: Start with a generous scoop of hummus at the bottom of your bowl.
2. Arrange Toppings: Arrange the roasted sweet potato, sweet corn salsa, black beans, sauerkraut, and mashed avocado in lines on top of the hummus.