YOUR SOLIN GENERATED RECIPE
Roasted Sweet Potato & Black Bean Bowl
Tender roasted sweet potatoes and protein-packed black beans served over a bed of wilted spinach with a creamy, zesty Greek yogurt dollop.
INGREDIENTS
0.5 medium sweet potato
0.5 tbsp olive oil
0.25 tsp sea salt
0.25 tsp smoked paprika
0.75 cup black beans
2 cup fresh spinach
1 cup non-fat Greek yogurt
2 tbsp nutritional yeast
1 tbsp lime juice
0.25 tsp garlic powder
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
Peel and cube the sweet potato into half-inch pieces, then toss them on the baking sheet with olive oil, sea salt, and smoked paprika.
Roast the sweet potatoes for 20 to 25 minutes, flipping halfway through, until they are golden brown and caramelized on the edges.
While the potatoes roast, place the rinsed black beans in a small saucepan over medium-low heat with the garlic powder and a tablespoon of water to warm through.
In a small mixing bowl, whisk together the non-fat Greek yogurt, nutritional yeast, and lime juice until smooth and creamy.
Place the fresh spinach in a large serving bowl and top with the hot roasted sweet potatoes and warm black beans to gently wilt the leaves.
Finish the bowl by adding a large dollop of the high-protein yogurt sauce and enjoy while warm.