Recipes » Salads » Sweet Potato and Black Bean Salad Bowl
T. Colin Campbell Center for Nutrition Studies
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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