Sweet Potato & Black Bean Bowl
This sweet potato and black bean salad is perfect for a nutritious, easy mid-week lunch. It’s all tied together with a creamy tahini miso dressing. It's a simple, nutritious dish loaded with vitamins, fibre, and plant-based protein. Perfect for meal prep too.
Ingredients
Salad Ingredients:
- 1 large sweet potato
- 400 g tin black beans (14oz)
- 2 red bell peppers
- 1 large red onion
- 2 tsp olive oil
- 2 tsp dried herbs (I used rosemary)
- Handful of rocket (arugula)
- Handful of fresh coriander (cilantro)
- Avocado - to top optional
Dressing ingredients:
- 4 tbsp tahini
- 2 tbsp miso paste
- 1 tbsp apple cider vinegar
- 2 tsp maple syrup
- ¼ tsp sea salt and some black pepper
- 4 tbsp water, to thin
Instructions
- Preheat the oven to 180C/350F
- Peel the onion and deseed the peppers. Chop them both into large chunks. Scrub the sweet potato and chop into bite-sized chunks. Add them all to a baking tray, drizzle over the olive oil and season with some salt, pepper and dried herbs. Roast for about 25 mins, turning halfway through
- Whilst the veg is cooking, mix the dressing ingredients together and whisk until smooth.
- Drain and rinse your black beans and add to a bowl with the rocket and herbs. Top with the roasted veg and pour over the dressing. Mix and serve. Top with some optional avocado.
Notes
- This will store in the fridge for about 3 days.
- This makes two large portions, but depending on appetites can serve 3.
Nutrition
Calories: 514kcalCarbohydrates: 68.9gProtein: 19.5gFat: 23.2gSaturated Fat: 2.8gFiber: 20.7g
Tried this recipe?Let us know how it was!