Full of flavor and healthy fats; the protein comes from plants!
Nutrition
Servings: 4 servings
Serving size: 1 bowl
Calories: 420kcal
Fat: 16.4g
Saturated fat: 2.4g
Carbohydrates: 58.8g
Fiber: 13.1g
Sugar: 13g
Protein: 13g
Ingredients
- For the sweet potatoes
- 3 medium sweet potatoes, cut into ½ inch cubes
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ¼ teaspoon cayenne pepper
- ½ teaspoon salt
- Freshly ground black pepper
- For the bowls:
- 4-6 cups romaine hearts, chopped
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup roasted sweet corn (can also use fresh or thawed)
- 1 cup grape tomato, sliced or quartered
- ¼ cup diced red onion
- To garnish:
- 1 avocado, sliced or diced
- 2 limes
- ¼ cup chopped cilantro
- For the dressing:
- Ranch Dressing
Instructions
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Place sweet potato cubes on parchment paper and drizzle with olive oil & sprinkle with spices. Use your hands to gently toss potatoes with the oil and spices until they are well coated. Spread out evenly, then bake for 20-25 minutes or until sweet potatoes are fork tender.
- While sweet potatoes are baking, prepare salads in glass containers or mason jars by evenly dividing romaine, then ⅓ cup black beans, ¼ cup corn, ¼ cup diced tomato and 1 tablespoon diced red onion. Top each with ¼ of avocado, lime juice, fresh cilantro. Drizzle each salad with about 2 tablespoons dressing. Serves 4.
Reference: Ambitious Kitchen, 2018.
