Preheat oven to 400°F (or use an air fryer).

Slice sweet potatoes into wedges, skins on for more fiber.

Arrange on a baking sheet lined with parchment. Bake 25–30 minutes, turning halfway, until edges are lightly crisp and centers are soft.

While the potatoes bake, place spinach in a pan with 2–3 Tbsp water. Cover and cook 1–2 minutes until wilted but still bright green.

Warm red beans in a small pot with a splash of water. Sprinkle with paprika.

Divide wedges, spinach, and beans evenly between two bowls. Serve warm.