Crispy Roasted Sweet Potato and Plantain Salad with Black Beans and Fresh Greens

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

Crispy Roasted Sweet Potato and Plantain Salad with Black Beans and Fresh Greens

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Sweet Potato and Plantain Salad with Black Beans and Fresh Greens

Enjoy a vibrant salad featuring crispy roasted sweet potato and plantain cubes tossed with hearty black beans, fresh mixed greens, and succulent grilled chicken. A drizzle of olive oil and the creaminess of avocado round out this satisfying and colorful meal.

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NUTRITION

580kcal
Protein
38.8g
Fat
14.3g
Carbs
77.9g

SERVINGS

1 serving

INGREDIENTS

1 small Sweet Potato (approx. 100g)

1 medium Plantain (approx. 100g)

1/2 cup cooked Black Beans (drained, approx. 86g)

2 cups Mixed Greens (approx. 50g)

3 ounces Grilled Chicken Breast (approx. 85g)

1/4 Avocado (approx. 50g)

1/2 teaspoon Olive Oil

Salt & Pepper to taste

1 teaspoon Cumin

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Peel and dice the sweet potato and plantain into uniform cubes. Toss them lightly with olive oil, cumin, salt, and pepper.

  • 3

    Spread the sweet potato and plantain cubes on a baking sheet and roast in the oven for 20-25 minutes until they turn crispy on the edges, stirring halfway through.

  • 4

    While the cubes are roasting, season the chicken breast with salt and pepper and grill it until fully cooked (about 5-7 minutes per side). Slice into bite-sized pieces.

  • 5

    In a large bowl, combine the mixed greens, black beans, and roasted sweet potato and plantain cubes.

  • 6

    Top the salad with grilled chicken slices and add avocado pieces.

  • 7

    Drizzle a little extra olive oil if desired, adjust seasoning with salt and pepper, and serve immediately.

Crispy Roasted Sweet Potato and Plantain Salad with Black Beans and Fresh Greens

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

Crispy Roasted Sweet Potato and Plantain Salad with Black Beans and Fresh Greens

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Sweet Potato and Plantain Salad with Black Beans and Fresh Greens

Enjoy a vibrant salad featuring crispy roasted sweet potato and plantain cubes tossed with hearty black beans, fresh mixed greens, and succulent grilled chicken. A drizzle of olive oil and the creaminess of avocado round out this satisfying and colorful meal.

NUTRITION

580kcal
Protein
38.8g
Fat
14.3g
Carbs
77.9g

SERVINGS

1 serving

INGREDIENTS

1 small Sweet Potato (approx. 100g)

1 medium Plantain (approx. 100g)

1/2 cup cooked Black Beans (drained, approx. 86g)

2 cups Mixed Greens (approx. 50g)

3 ounces Grilled Chicken Breast (approx. 85g)

1/4 Avocado (approx. 50g)

1/2 teaspoon Olive Oil

Salt & Pepper to taste

1 teaspoon Cumin

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Peel and dice the sweet potato and plantain into uniform cubes. Toss them lightly with olive oil, cumin, salt, and pepper.

  • 3

    Spread the sweet potato and plantain cubes on a baking sheet and roast in the oven for 20-25 minutes until they turn crispy on the edges, stirring halfway through.

  • 4

    While the cubes are roasting, season the chicken breast with salt and pepper and grill it until fully cooked (about 5-7 minutes per side). Slice into bite-sized pieces.

  • 5

    In a large bowl, combine the mixed greens, black beans, and roasted sweet potato and plantain cubes.

  • 6

    Top the salad with grilled chicken slices and add avocado pieces.

  • 7

    Drizzle a little extra olive oil if desired, adjust seasoning with salt and pepper, and serve immediately.