NUTRITION

SERVINGS

INGREDIENTS

0.5 medium sweet potato

1 cup black beans

0.75 cup non-fat Greek yogurt

0.5 oz feta cheese

1 cup baby spinach

1 tbsp hemp seeds

0.5 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

1 tbsp lemon juice

PREPARATION

• 1

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

• 2

  Peel and dice the sweet potato into 1/2-inch cubes.

• 3

  In a bowl, toss the sweet potato cubes with olive oil, sea salt, black pepper, and smoked paprika until evenly coated.

• 4

  Spread the sweet potatoes on the baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized at the edges.

• 5

  While the potatoes roast, rinse and drain the black beans, then warm them in a small saucepan over low heat.

• 6

  Prepare the dressing by whisking together the non-fat Greek yogurt, lemon juice, and half of the crumbled feta cheese in a small bowl until smooth.

• 7

  Place the fresh baby spinach in a large serving bowl as the base.

• 8

  Top the spinach with the roasted sweet potatoes and warm black beans.

• 9

  Drizzle the creamy feta-yogurt sauce over the bowl and sprinkle with the remaining feta cheese and hemp seeds.