Mexican Sweet Potato & Black Bean Salad Bowl

Mexican · 35 min · Beans · vegetarian, gluten-free

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Ingredients

• 2 medium sweet potatoes
• 2 tbsp olive oil
• 1 tsp cumin
• to taste salt
• 1 can (15 oz) black beans (canned, drained and rinsed)
• 1 cup corn kernels (frozen or fresh)
• 1 red bell pepper
• 1 large avocado
• 1/4 cup fresh cilantro
• 1 lime
• 1/2 cup Greek yogurt (plain, full-fat)

Method

1. Preheat oven to 400°F (200°C). Toss diced sweet potatoes with 1 tbsp olive oil, cumin, and salt. Spread on a baking sheet and roast for 20 minutes until tender and slightly caramelized.
2. While the sweet potatoes are roasting, in a large bowl, combine drained black beans, corn, chopped red bell pepper, and chopped cilantro.
3. Dice the avocado and set aside.
4. Once the sweet potatoes are done, add them to the bowl with the other ingredients. Squeeze lime juice over the mixture and toss gently to combine.
5. Divide the salad into four bowls, top each with a dollop of Greek yogurt, and garnish with additional cilantro if desired.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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