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 Kemps 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.
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