Name: Black Bean and Roasted Sweet Potato Salad with Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.1 oz Pork Tenderloin; 0.25 cup Black Beans; 40 g Sweet Potato; 1 cup Arugula; 0.5 tsp Olive Oil; 2 tsp Lemon Juice

Black Bean and Roasted Sweet Potato Salad with Lemon Vinaigrette

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

YOUR SOLIN GENERATED RECIPE

Black Bean and Roasted Sweet Potato Salad with Lemon Vinaigrette

Oven-roasted sweet potatoes and lean pork tenderloin tossed with black beans and arugula in a zesty lemon vinaigrette, finished with a pinch of smoky paprika.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

13.3g

Fat

3.8g

Carbs

20g

SERVINGS

1 serving

INGREDIENTS

1.1 oz Pork Tenderloin

0.25 cup Black Beans

40 g Sweet Potato

1 cup Arugula

0.5 tsp Olive Oil

2 tsp Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Dice the sweet potato and pork tenderloin into small bite-sized cubes.
3
Lightly season the pork and potatoes with salt, pepper, and a dash of paprika.
4
Roast in the oven for 12-15 minutes until the pork is fully cooked and potatoes are fork-tender.
5
Whisk the olive oil and fresh lemon juice together in a small ramekin to create the dressing.
6
Toss the roasted pork and potatoes with the black beans and arugula in a serving bowl.
7
Drizzle with the lemon vinaigrette and toss gently to coat before serving.