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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.


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


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.

Cooking Tips

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

Copyright 2019 Center for Nutrition Studies. All rights reserved.

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