YOUR SOLIN GENERATED RECIPE
Creamy Black Bean and Roasted Sweet Potato Bowl
Savor a vibrant bowl featuring tender roasted sweet potato cubes paired with hearty black beans, all brought together with a creamy nonfat Greek yogurt drizzle and fresh baby spinach. Finished with slices of ripe avocado, this bowl balances natural sweetness and tangy creaminess for a satisfying, nutrient-dense meal.
INGREDIENTS
1 medium Sweet Potato (roasted)
3/4 cup Black Beans (rinsed)
200 grams Nonfat Greek Yogurt
1/4 medium Avocado (sliced or quartered)
1 cup Baby Spinach
PREPARATION
Preheat the oven to 400°F.
Peel (if desired) and dice the sweet potato into cubes. Toss with a drizzle of your preferred cooking oil, salt, and pepper.
Roast the sweet potato on a baking sheet for 25-30 minutes until tender and lightly browned.
While the sweet potato roasts, rinse the black beans and gently warm them in a small pot with a pinch of cumin and garlic powder.
Prepare your bowl by layering the baby spinach at the base.
Add the roasted sweet potato cubes and warmed black beans on top of the spinach.
Drizzle the nonfat Greek yogurt evenly over the bowl to add creaminess.
Top with sliced avocado and a sprinkle of freshly ground black pepper.
Serve warm and enjoy your nutrient-packed bowl.