Southern Sweet Potato Power Bowl
Courtesy of the American Sweet Potato Marketing Institute
Ingredients
Roasted Sweet Potato
1 large U.S. Sweet Potato
2 tbsp (30 mL) olive oil
½ tsp (2 mL) chili powder
½ tsp (2 mL) salt
¼ tsp (1 mL) ground cumin
¼ tsp (1mL) ground coriander
Salad
For each serving, place 2 cups (500 mL) salad greens in bottom of individual salad bowl. Arrange ½ cup (125 mL) sweet potato and ¼ cup (60 mL) of each remaining salad ingredients decoratively on top. Drizzle with dressing.
Dressing
½ cup (125 mL) light sour cream
1 lime, zest & juice
¼ cup (60 mL) chopped fresh cilantro, packed
2 tsp (10 mL) honey
¾ tsp (3 mL) ground cumin
½ tsp (1 mL) chili powder
Salt & cayenne pepper, to taste
Salad
8 cups (2L) mixed salad greens (e.g., baby spinach, kale)
2 cups (500 mL) cooked beans ( e.g., kidney beans and black eyed peas)
1 avocado, sliced
1 cup (250 mL) shredded red cabbage
1 cup (250 mL) sliced cucumbers
1 cup (250 mL) sprouts of choice
Further informations
Serves 4
Directions
-
1
Preheat oven to 400 F (200 C).
Roasted Sweet Potato
-
1
Peel and cut one large sweet potato into small cubes, approximately 2 cups (500 mL). Place in bowl and toss with oil and seasonings. Transfer to baking sheet, place in oven and roast until tender, about 8–10 minutes.
Dressing
-
1
In a small bowl, purée dressing ingredients together with an immersion blender or whisk until smooth. Refrigerate.
