Sweet Potato and Black Bean Salad Bowl
By Marco Borges
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.
Gluten Free
Low Sugar
Nut Free
Soy Free
All of our recipes are oil free and vegan.
Prep time: 5 minutes
Cook time: 30 minutes
Total time: 35 minutes
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
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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.
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