NUTRITION

SERVINGS

INGREDIENTS

0.5 medium sweet potato

0.25 tbsp olive oil

0.5 tsp ground cumin

0.5 tsp chili powder

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.75 cups black beans

0.75 cups greek yogurt

1 tbsp lime juice

0.25 tbsp pumpkin seeds

0.25 cup fresh cilantro

PREPARATION

• 1

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

• 2

  Peel the sweet potato and cut it into uniform 1/2-inch cubes to ensure even roasting.

• 3

  In a large mixing bowl, toss the sweet potato cubes with olive oil, ground cumin, chili powder, garlic powder, sea salt, and black pepper until well coated.

• 4

  Spread the potatoes in a single layer on the prepared baking sheet and roast for 25 minutes, or until the edges are golden brown and caramelized.

• 5

  While the potatoes are roasting, rinse and drain the black beans thoroughly, then warm them in a small saucepan over medium-low heat.

• 6

  In a small bowl, whisk together the Greek yogurt and lime juice until the mixture reaches a smooth, drizzling consistency.

• 7

  Divide the roasted sweet potatoes and warm black beans into serving bowls, using the yogurt mixture as either a base or a thick topping.

• 8

  Garnish each bowl with the pumpkin seeds and freshly chopped cilantro for added crunch and brightness.

• 9

  Serve immediately while the potatoes are warm and the flavors are vibrant.