Name: Roasted Sweet Potato and Black Bean Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 medium sweet potato; 0.75 cup black beans; 1 cup non-fat Greek yogurt; 2 tbsp hemp seeds; 2 cup baby spinach; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp cumin; 0.25 tsp smoked paprika; 1 tbsp lime juice

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.

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato and Black Bean Bowl

Roasted sweet potato cubes and protein-packed black beans served over fresh spinach with a zesty lime-yogurt dollop. The smoky cumin and paprika provide a warm, earthy aroma throughout the dish.

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NUTRITION

Protein

44.7g

Fat

16.0g

Carbs

62.3g

SERVINGS

1 serving

INGREDIENTS

0.5 medium sweet potato

0.75 cup black beans

1 cup non-fat Greek yogurt

2 tbsp hemp seeds

2 cup baby spinach

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp cumin

0.25 tsp smoked paprika

1 tbsp lime juice

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss the cubed sweet potato with olive oil, sea salt, black pepper, cumin, and smoked paprika.
3
Spread the sweet potatoes on the baking sheet and roast for 20 minutes until tender and caramelized.
4
While roasting, rinse and drain the black beans, then warm them in a small pan over low heat.
5
In a small bowl, whisk the Greek yogurt with lime juice until smooth.
6
Place the baby spinach in a large bowl and top with the roasted sweet potatoes and warm black beans.
7
Sprinkle with hemp seeds and finish with the zesty yogurt dollop.