Name: Sweet Potato and Black Bean Salad Bowl
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 2 small sweet potatoes, cut into 1-inch cubes; 1⁄4 tsp paprika; 1⁄2 Hass avocado, sliced; 1 large tomato, sliced; 1⁄3 onion, diced; Juice of 1⁄2 lime; Pinch of dried parsley flakes; Sea salt; 2 cups spinach; 1 cup canned corn, drained and rinsed; 1 cup canned black beans, drained and rinsed; 1⁄4 cup hummus, store-bought or homemade

By Marco Borges

Bowls are always a great idea, and so easy to put together. This one is made with roasted sweet potato, black beans, corn, spinach, a tomato and avocado salad, and a nice scoop of hummus. This bowl can be enjoyed as is or topped with your favorite dressing.

I made this!

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Gluten Free Low Sugar Nut Free Soy Free

All of our recipes are oil free and vegan.

Prep time: 5 minutes

Cook time: 30 minutes

Total time: 35 minutes

What You'll Need

2 small sweet potatoes, cut into 1-inch cubes

1⁄4 tsp paprika

1⁄2 Hass avocado, sliced

1 large tomato, sliced

1⁄3 onion, diced

Juice of 1⁄2 lime

Pinch of dried parsley flakes

Sea salt

2 cups spinach

1 cup canned corn, drained and rinsed

1 cup canned black beans, drained and rinsed

1⁄4 cup hummus, store-bought or homemade

Earn your plant-based nutrition certificate

How to Make It

1 Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

2 Spread the sweet potato over the prepared baking sheet. Sprinkle with the paprika and roast for about 30 minutes, flipping once halfway through, or until tender and golden.

3 Meanwhile, in a medium bowl, combine the avocado, tomato, onion, lime juice, and parsley. Season with salt to taste.

4 Divide the sweet potato, tomato-avocado salad, spinach, corn, and black beans between two bowls. Top with the hummus and serve.