Roasted Sweet Potato and Black Bean Bowl

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

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato and Black Bean Bowl

Cubed sweet potatoes roasted until tender and tossed with seasoned black beans, topped with a dollop of zesty Greek yogurt and a perfectly runny egg.

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NUTRITION

567kcal
Protein
41.8g
Fat
15.6g
Carbs
67.5g

SERVINGS

1 serving

INGREDIENTS

1 small sweet potato

0.75 cup black beans

0.75 cup non-fat Greek yogurt

1 large egg

1 tbsp hemp seeds

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp chili powder

0.5 tsp ground cumin

1 tbsp lime juice

1 tbsp fresh cilantro

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.

  • 2

    Toss the cubed sweet potato with olive oil, sea salt, black pepper, chili powder, and cumin until evenly coated.

  • 3

    Spread the potatoes on the baking sheet and roast for 20-25 minutes until the edges are golden and tender.

  • 4

    While the potatoes roast, warm the rinsed black beans in a small saucepan over medium-low heat until heated through.

  • 5

    In a separate non-stick skillet, fry the egg until the whites are set but the yolk remains beautifully runny.

  • 6

    In a small bowl, whisk the Greek yogurt and lime juice together to create a zesty, high-protein crema.

  • 7

    Assemble the bowl by combining the roasted sweet potatoes and black beans, then top with the fried egg, lime crema, hemp seeds, and fresh cilantro.

Roasted Sweet Potato and Black Bean Bowl

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

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato and Black Bean Bowl

Cubed sweet potatoes roasted until tender and tossed with seasoned black beans, topped with a dollop of zesty Greek yogurt and a perfectly runny egg.

NUTRITION

567kcal
Protein
41.8g
Fat
15.6g
Carbs
67.5g

SERVINGS

1 serving

INGREDIENTS

1 small sweet potato

0.75 cup black beans

0.75 cup non-fat Greek yogurt

1 large egg

1 tbsp hemp seeds

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp chili powder

0.5 tsp ground cumin

1 tbsp lime juice

1 tbsp fresh cilantro

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.

  • 2

    Toss the cubed sweet potato with olive oil, sea salt, black pepper, chili powder, and cumin until evenly coated.

  • 3

    Spread the potatoes on the baking sheet and roast for 20-25 minutes until the edges are golden and tender.

  • 4

    While the potatoes roast, warm the rinsed black beans in a small saucepan over medium-low heat until heated through.

  • 5

    In a separate non-stick skillet, fry the egg until the whites are set but the yolk remains beautifully runny.

  • 6

    In a small bowl, whisk the Greek yogurt and lime juice together to create a zesty, high-protein crema.

  • 7

    Assemble the bowl by combining the roasted sweet potatoes and black beans, then top with the fried egg, lime crema, hemp seeds, and fresh cilantro.