Sweet Potato and Black Bean Taco Bowl

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

Sweet Potato and Black Bean Taco Bowl

YOUR SOLIN GENERATED RECIPE

Sweet Potato and Black Bean Taco Bowl

Roasted sweet potato cubes and seasoned chicken breast are tossed with hearty black beans over a bed of fresh spinach, finished with a zesty and creamy lime-yogurt drizzle.

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NUTRITION

455kcal
Protein
42.9g
Fat
10.0g
Carbs
50.8g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

1 medium sweet potato

0.5 cup black beans

0.5 tbsp olive oil

0.25 cup nonfat greek yogurt

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp chili powder

0.5 tsp cumin

1 tbsp lime juice

1 tbsp fresh cilantro

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Peel and cube the sweet potato into 1/2-inch pieces, then toss them on the baking sheet with olive oil, sea salt, black pepper, and half of the chili powder and cumin.

  • 3

    Roast the sweet potatoes for 20-25 minutes, flipping halfway through, until they are tender and the edges are golden brown.

  • 4

    While the potatoes roast, season the chicken breast with the remaining chili powder and cumin, then grill or pan-sear over medium heat for 6-7 minutes per side until fully cooked.

  • 5

    Rinse and drain the black beans, then warm them in a small saucepan over low heat with a splash of water.

  • 6

    In a small mixing bowl, whisk together the nonfat Greek yogurt and lime juice to create a smooth crema.

  • 7

    Assemble the bowl by placing a base of baby spinach in a large bowl, then topping it with the roasted sweet potatoes, warmed black beans, and sliced chicken breast.

  • 8

    Drizzle the lime-yogurt crema over the top and garnish with freshly chopped cilantro before serving.

Sweet Potato and Black Bean Taco Bowl

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

Sweet Potato and Black Bean Taco Bowl

YOUR SOLIN GENERATED RECIPE

Sweet Potato and Black Bean Taco Bowl

Roasted sweet potato cubes and seasoned chicken breast are tossed with hearty black beans over a bed of fresh spinach, finished with a zesty and creamy lime-yogurt drizzle.

NUTRITION

455kcal
Protein
42.9g
Fat
10.0g
Carbs
50.8g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

1 medium sweet potato

0.5 cup black beans

0.5 tbsp olive oil

0.25 cup nonfat greek yogurt

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp chili powder

0.5 tsp cumin

1 tbsp lime juice

1 tbsp fresh cilantro

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Peel and cube the sweet potato into 1/2-inch pieces, then toss them on the baking sheet with olive oil, sea salt, black pepper, and half of the chili powder and cumin.

  • 3

    Roast the sweet potatoes for 20-25 minutes, flipping halfway through, until they are tender and the edges are golden brown.

  • 4

    While the potatoes roast, season the chicken breast with the remaining chili powder and cumin, then grill or pan-sear over medium heat for 6-7 minutes per side until fully cooked.

  • 5

    Rinse and drain the black beans, then warm them in a small saucepan over low heat with a splash of water.

  • 6

    In a small mixing bowl, whisk together the nonfat Greek yogurt and lime juice to create a smooth crema.

  • 7

    Assemble the bowl by placing a base of baby spinach in a large bowl, then topping it with the roasted sweet potatoes, warmed black beans, and sliced chicken breast.

  • 8

    Drizzle the lime-yogurt crema over the top and garnish with freshly chopped cilantro before serving.