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Recipes » Salads » Sweet Potato and Black Bean Salad Bowl
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Sweet Potato and Black Bean Salad Bowl

Excerpted from The Greenprint by Marco Borges. Copyright 2018 by Marco Borges. Published by Harmony Books, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC.


  • 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


  • 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.

Cooking Tips

  • 1. Store bought hummus often contains oil. You can easily make an oil-free version at home.

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