Roasted Sweet Potato with Black Beans and Avocado Salsa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Sweet Potato with Black Beans and Avocado Salsa

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato with Black Beans and Avocado Salsa

Enjoy a vibrant, low-protein dinner featuring tender roasted sweet potato crowned with a zesty avocado salsa. The rich, earthy sweetness of the potato blends beautifully with a hint of tang from lime and olive oil, making this dish a delightful, refreshing culinary experience with a satisfying burst of flavor.

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NUTRITION

387kcal
Protein
5.3g
Fat
21.7g
Carbs
44.9g

SERVINGS

1 serving

INGREDIENTS

150 g Sweet Potato

30 g Black Beans (canned, rinsed)

50 g Avocado

3 tsp Olive Oil

1 tbsp Red Onion

1 tbsp Lime Juice

1 tbsp Fresh Cilantro

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Wash the sweet potato thoroughly. Poke several holes in it with a fork, then rub it lightly with 1 tsp of olive oil and season with a pinch of salt.

  • 3

    Place the sweet potato on a baking sheet and roast in the preheated oven for about 35-40 minutes or until fork-tender.

  • 4

    While the sweet potato roasts, prepare the avocado salsa. Dice the avocado and finely chop the red onion and cilantro. Combine them in a bowl.

  • 5

    Add the lime juice and 2 tsp of olive oil to the avocado mixture, and season with salt and pepper to taste. Gently stir to combine.

  • 6

    Rinse the canned black beans under cold water and drain well. Measure out 30 g of beans and set them aside.

  • 7

    Once the sweet potato is roasted, remove it from the oven and let it cool slightly before slicing it open.

  • 8

    Top the roasted sweet potato with the measured black beans and then spoon the avocado salsa generously over the top.

  • 9

    Serve warm and enjoy this flavorful, low-protein, and nutrient-packed dinner.

Roasted Sweet Potato with Black Beans and Avocado Salsa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Sweet Potato with Black Beans and Avocado Salsa

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato with Black Beans and Avocado Salsa

Enjoy a vibrant, low-protein dinner featuring tender roasted sweet potato crowned with a zesty avocado salsa. The rich, earthy sweetness of the potato blends beautifully with a hint of tang from lime and olive oil, making this dish a delightful, refreshing culinary experience with a satisfying burst of flavor.

NUTRITION

387kcal
Protein
5.3g
Fat
21.7g
Carbs
44.9g

SERVINGS

1 serving

INGREDIENTS

150 g Sweet Potato

30 g Black Beans (canned, rinsed)

50 g Avocado

3 tsp Olive Oil

1 tbsp Red Onion

1 tbsp Lime Juice

1 tbsp Fresh Cilantro

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Wash the sweet potato thoroughly. Poke several holes in it with a fork, then rub it lightly with 1 tsp of olive oil and season with a pinch of salt.

  • 3

    Place the sweet potato on a baking sheet and roast in the preheated oven for about 35-40 minutes or until fork-tender.

  • 4

    While the sweet potato roasts, prepare the avocado salsa. Dice the avocado and finely chop the red onion and cilantro. Combine them in a bowl.

  • 5

    Add the lime juice and 2 tsp of olive oil to the avocado mixture, and season with salt and pepper to taste. Gently stir to combine.

  • 6

    Rinse the canned black beans under cold water and drain well. Measure out 30 g of beans and set them aside.

  • 7

    Once the sweet potato is roasted, remove it from the oven and let it cool slightly before slicing it open.

  • 8

    Top the roasted sweet potato with the measured black beans and then spoon the avocado salsa generously over the top.

  • 9

    Serve warm and enjoy this flavorful, low-protein, and nutrient-packed dinner.