Mexican Sweet Potato & Black Bean Salad Bowl
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Mexican · 35 min · Beans · vegetarian, gluten-free
408 cal
15g protein
60g carbs
12g fat
per serving · estimated
Ingredients
- 1 medium sweet potatoes
- 1 tbsp olive oil
- 1/2 tsp cumin
- to taste salt
- 1 can (15 oz) black beans (canned, drained and rinsed)
- 1/2 cup corn kernels (frozen or fresh)
- 1 red bell pepper
- 1 large avocado
- 1/4 cup fresh cilantro
- 1 lime
- 1/4 cup Greek yogurt (plain, full-fat)
Method (tap to check — screen stays awake)
- 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.
- While the sweet potatoes are roasting, in a large bowl, combine drained black beans, corn, chopped red bell pepper, and chopped cilantro.
- Dice the avocado and set aside.
- 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.
- 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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