Roasted Sweet Potato and Black Bean Bowl with Creamy Avocado

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

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato and Black Bean Bowl with Creamy Avocado

A vibrant, hearty bowl featuring tender roasted sweet potato cubes, seasoned black beans, and a luxurious swirl of creamy avocado. Topped with a perfectly poached egg and a dollop of tangy nonfat Greek yogurt, this dish offers a delightful combination of textures and flavors for a satisfying meal any time of day.

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NUTRITION

604kcal
Protein
37.2g
Fat
19g
Carbs
74.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1 cup Black Beans

1/4 Avocado

1 large Egg

1/2 cup Nonfat Greek Yogurt

1 teaspoon Olive Oil

1 teaspoon Cumin

1 teaspoon Smoked Paprika

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel (if desired) and chop the sweet potato into 1-inch cubes. Toss with olive oil, cumin, smoked paprika, salt, and pepper.

  • 3

    Spread the sweet potato cubes on a baking sheet and roast in the oven for about 25-30 minutes until tender and slightly caramelized.

  • 4

    While the sweet potatoes roast, rinse and drain the black beans. Warm them in a small pot over low heat with a pinch of salt and pepper.

  • 5

    Prepare a poached egg: bring a small pot of water to a gentle simmer, add a dash of vinegar, create a whirlpool, and gently drop in the egg. Poach for about 3-4 minutes until the white is set but the yolk remains runny.

  • 6

    Assemble the bowl by layering the roasted sweet potatoes, warmed black beans, and sliced avocado.

  • 7

    Top with the poached egg and add a dollop of nonfat Greek yogurt for creaminess.

  • 8

    Finish with an extra sprinkle of salt and pepper if desired, and serve immediately.

Roasted Sweet Potato and Black Bean Bowl with Creamy Avocado

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

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato and Black Bean Bowl with Creamy Avocado

A vibrant, hearty bowl featuring tender roasted sweet potato cubes, seasoned black beans, and a luxurious swirl of creamy avocado. Topped with a perfectly poached egg and a dollop of tangy nonfat Greek yogurt, this dish offers a delightful combination of textures and flavors for a satisfying meal any time of day.

NUTRITION

604kcal
Protein
37.2g
Fat
19g
Carbs
74.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1 cup Black Beans

1/4 Avocado

1 large Egg

1/2 cup Nonfat Greek Yogurt

1 teaspoon Olive Oil

1 teaspoon Cumin

1 teaspoon Smoked Paprika

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel (if desired) and chop the sweet potato into 1-inch cubes. Toss with olive oil, cumin, smoked paprika, salt, and pepper.

  • 3

    Spread the sweet potato cubes on a baking sheet and roast in the oven for about 25-30 minutes until tender and slightly caramelized.

  • 4

    While the sweet potatoes roast, rinse and drain the black beans. Warm them in a small pot over low heat with a pinch of salt and pepper.

  • 5

    Prepare a poached egg: bring a small pot of water to a gentle simmer, add a dash of vinegar, create a whirlpool, and gently drop in the egg. Poach for about 3-4 minutes until the white is set but the yolk remains runny.

  • 6

    Assemble the bowl by layering the roasted sweet potatoes, warmed black beans, and sliced avocado.

  • 7

    Top with the poached egg and add a dollop of nonfat Greek yogurt for creaminess.

  • 8

    Finish with an extra sprinkle of salt and pepper if desired, and serve immediately.