NUTRITION

SERVINGS

INGREDIENTS

1 medium sweet potato

0.5 cup black beans

1.5 cups non-fat Greek yogurt

1 tbsp hemp seeds

1 tsp maple syrup

0.5 tsp ground cinnamon

0.25 tsp vanilla extract

0.13 tsp sea salt

PREPARATION

• 1

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

• 2

  Peel and dice the sweet potato into 1/2-inch cubes, then spread them evenly across the prepared baking sheet.

• 3

  Roast the sweet potato for 20 to 25 minutes, or until the cubes are tender and the edges are slightly caramelized.

• 4

  While the potatoes roast, rinse and drain the black beans thoroughly and pat them dry with a clean kitchen towel.

• 5

  In a small skillet over medium-low heat, combine the roasted sweet potatoes, black beans, maple syrup, and half of the ground cinnamon.

• 6

  Stir the mixture gently for 2 to 3 minutes until the syrup has thickened into a light glaze that coats the beans and potatoes.

• 7

  In a serving bowl, whisk together the non-fat Greek yogurt, vanilla extract, sea salt, and the remaining ground cinnamon until smooth.

• 8

  Top the seasoned yogurt with the warm sweet potato and bean mixture, then finish by sprinkling the hemp seeds over the top.