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

(21)

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.

Prep: 5 mins Cook: 30 mins Total: 35 mins

Gluten Free Low Sugar Nut Free Soy Free

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

Instructions

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.