Sweet Potato and Black Bean Salad Bowl

 

This is another recipe from Marco Borgres’s book The Greenprint. I love this salad bowl for lunch and I’ll be making it again! I also added some roasted, salted pepitas as a topping at one point, used microgreens, and I switched up the dressing based on what I had on hand (a lime vinaigrette tastes better to me than straight-up lime juice, and I also had an herby garlicky dressing).

2 small sweet potatoes, cut into 1-inch cubes
¼ tsp. paprika
½ Hass avocado, sliced (I used more)
1 large tomato, sliced
1⁄3 sweet onion, diced
juice of ½ lime (see note above)
pinch of dried parsley flakes (I omitted that)
sea salt
2 cups spinach
1 cup canned corn, drained and rinsed
1 cup canned black beans, drained and rinsed
¼ cup hummus, store-bought or homemade

Preheat the oven to 400 °F. Line a baking sheet with parchment paper.

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.

Meanwhile, in a medium bowl, combine the avocado, tomato, onion, lime juice, and parsley. Season with salt to taste.

Divide the sweet potato, tomato-avocado salad, spinach, corn, and black beans between two bowls. Top with the hummus and serve.