Sweet Potato and Black Bean Bowl with Creamy Cilantro Lime Dressing

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

Sweet Potato and Black Bean Bowl with Creamy Cilantro Lime Dressing

YOUR SOLIN GENERATED RECIPE

Sweet Potato and Black Bean Bowl with Creamy Cilantro Lime Dressing

Enjoy a vibrant bowl packed with roasted sweet potato cubes, hearty black beans, a perfectly poached egg, and a refreshing mixed greens base, all brought together with a creamy cilantro lime dressing that elevates the flavor profile without overwhelming the palate.

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NUTRITION

490kcal
Protein
35.5g
Fat
6g
Carbs
74.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (150g)

1 cup cooked Black Beans (172g)

1/2 cup Nonfat Greek Yogurt (125g)

1 cup Mixed Greens (50g)

1 Large Egg

2 Tbsp Fresh Cilantro

Juice of 1 Lime

1 Garlic Clove

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Peel (if preferred) and cube the sweet potato into bite-sized pieces. Toss them lightly with salt, pepper, and a drizzle of olive oil if desired.

  • 2

    Spread the sweet potato cubes on a baking sheet and roast in the preheated oven for 20-25 minutes until tender and slightly caramelized, turning halfway through.

  • 3

    While the sweet potato roasts, gently warm the black beans in a small saucepan with a pinch of salt.

  • 4

    For the creamy dressing, combine the nonfat Greek yogurt, fresh cilantro, lime juice, minced garlic, salt, and pepper in a blender or bowl. Blend or whisk until smooth.

  • 5

    Cook the egg by poaching it in simmering water for about 3-4 minutes until the whites are set but the yolk remains runny, or prepare it as desired.

  • 6

    Assemble the bowl by layering the mixed greens at the base, then add the roasted sweet potato and warmed black beans. Drizzle the creamy cilantro lime dressing over the top.

  • 7

    Gently place the poached egg on the bowl and finish with an extra sprinkle of salt and pepper if needed before serving.

Sweet Potato and Black Bean Bowl with Creamy Cilantro Lime Dressing

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

Sweet Potato and Black Bean Bowl with Creamy Cilantro Lime Dressing

YOUR SOLIN GENERATED RECIPE

Sweet Potato and Black Bean Bowl with Creamy Cilantro Lime Dressing

Enjoy a vibrant bowl packed with roasted sweet potato cubes, hearty black beans, a perfectly poached egg, and a refreshing mixed greens base, all brought together with a creamy cilantro lime dressing that elevates the flavor profile without overwhelming the palate.

NUTRITION

490kcal
Protein
35.5g
Fat
6g
Carbs
74.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (150g)

1 cup cooked Black Beans (172g)

1/2 cup Nonfat Greek Yogurt (125g)

1 cup Mixed Greens (50g)

1 Large Egg

2 Tbsp Fresh Cilantro

Juice of 1 Lime

1 Garlic Clove

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Peel (if preferred) and cube the sweet potato into bite-sized pieces. Toss them lightly with salt, pepper, and a drizzle of olive oil if desired.

  • 2

    Spread the sweet potato cubes on a baking sheet and roast in the preheated oven for 20-25 minutes until tender and slightly caramelized, turning halfway through.

  • 3

    While the sweet potato roasts, gently warm the black beans in a small saucepan with a pinch of salt.

  • 4

    For the creamy dressing, combine the nonfat Greek yogurt, fresh cilantro, lime juice, minced garlic, salt, and pepper in a blender or bowl. Blend or whisk until smooth.

  • 5

    Cook the egg by poaching it in simmering water for about 3-4 minutes until the whites are set but the yolk remains runny, or prepare it as desired.

  • 6

    Assemble the bowl by layering the mixed greens at the base, then add the roasted sweet potato and warmed black beans. Drizzle the creamy cilantro lime dressing over the top.

  • 7

    Gently place the poached egg on the bowl and finish with an extra sprinkle of salt and pepper if needed before serving.