Roasted Sweet Potato and Black Bean Bowl with Creamy Avocado Dressing

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

Roasted Sweet Potato and Black Bean Bowl with Creamy Avocado Dressing

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato and Black Bean Bowl with Creamy Avocado Dressing

Enjoy a hearty bowl featuring tender roasted sweet potato and savory black beans, elevated by a velvety avocado dressing blended with creamy nonfat Greek yogurt and tangy feta. This dish bursts with vibrant flavors from fresh lime and cilantro, making it a nourishing, satisfying meal that perfectly balances protein and wholesome carbohydrates.

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NUTRITION

584kcal
Protein
34.2g
Fat
16.5g
Carbs
76.7g

SERVINGS

1 serving

INGREDIENTS

1 medium sweet potato (150g)

1 cup canned black beans, drained (172g)

1/4 avocado (34g)

1/2 cup nonfat Greek yogurt (122g)

1 oz feta cheese (28g)

1 tsp olive oil (4.5g)

1 tbsp lime juice (15g)

2 tbsp chopped fresh cilantro

Salt, pepper, and cumin to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash the sweet potato and pierce it several times with a fork. Rub it lightly with olive oil and sprinkle with a pinch of salt and cumin.

  • 3

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

  • 4

    While the sweet potato is roasting, rinse and drain the canned black beans, then season lightly with salt, pepper, and a dash of cumin.

  • 5

    In a blender, combine the avocado, nonfat Greek yogurt, lime juice, and a pinch of salt and pepper. Blend until smooth to create a creamy dressing.

  • 6

    Once the sweet potato is done, let it cool slightly before dicing it into bite-sized cubes.

  • 7

    Assemble the bowl by placing the roasted sweet potato and black beans together.

  • 8

    Drizzle the creamy avocado dressing generously over the top and sprinkle with crumbled feta cheese and chopped fresh cilantro.

  • 9

    Toss gently if desired, then serve immediately.

Roasted Sweet Potato and Black Bean Bowl with Creamy Avocado Dressing

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

Roasted Sweet Potato and Black Bean Bowl with Creamy Avocado Dressing

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato and Black Bean Bowl with Creamy Avocado Dressing

Enjoy a hearty bowl featuring tender roasted sweet potato and savory black beans, elevated by a velvety avocado dressing blended with creamy nonfat Greek yogurt and tangy feta. This dish bursts with vibrant flavors from fresh lime and cilantro, making it a nourishing, satisfying meal that perfectly balances protein and wholesome carbohydrates.

NUTRITION

584kcal
Protein
34.2g
Fat
16.5g
Carbs
76.7g

SERVINGS

1 serving

INGREDIENTS

1 medium sweet potato (150g)

1 cup canned black beans, drained (172g)

1/4 avocado (34g)

1/2 cup nonfat Greek yogurt (122g)

1 oz feta cheese (28g)

1 tsp olive oil (4.5g)

1 tbsp lime juice (15g)

2 tbsp chopped fresh cilantro

Salt, pepper, and cumin to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash the sweet potato and pierce it several times with a fork. Rub it lightly with olive oil and sprinkle with a pinch of salt and cumin.

  • 3

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

  • 4

    While the sweet potato is roasting, rinse and drain the canned black beans, then season lightly with salt, pepper, and a dash of cumin.

  • 5

    In a blender, combine the avocado, nonfat Greek yogurt, lime juice, and a pinch of salt and pepper. Blend until smooth to create a creamy dressing.

  • 6

    Once the sweet potato is done, let it cool slightly before dicing it into bite-sized cubes.

  • 7

    Assemble the bowl by placing the roasted sweet potato and black beans together.

  • 8

    Drizzle the creamy avocado dressing generously over the top and sprinkle with crumbled feta cheese and chopped fresh cilantro.

  • 9

    Toss gently if desired, then serve immediately.