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