Main Course,Salads

Southern Sweet Potato Power Bowl

Makes 4 servings


Roasted Sweet Potato

1 Large      U.S. sweet potato
2 tbsp        (30 ml) oliveoil
½tsp          (2 ml) chili powder
½tsp          (2 ml) salt
¼tsp          (1 ml) ground cumin
¼tsp          (1ml) ground coriander

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 to taste
Salad Ingredients
8 cups         (2L) mixes salad greens ( i.e. baby spinach, kale)
2 cups         (500 ml) cooked beans ( i.e. kidney beans and black eye peas)
1                  avocado
1 cup          (250 ml) shredded red cabbage
1 cup          (250 ml) sliced cucumbers
1 cup           (250 ml) sprouts of choice


  1. Sweet Roasted Sweet Potato: Peel and cut one large sweet  potato into small cubes (approximately2cups/500mL). Place in bowl and toss with oil and seasonings.Transfer to baking sheet and roast in preheated 400ºF (200ºC)oven until tender,about   8–10minutes.
  2. Dressing:Puree dressing ingredients together with an immersion blender or whisk together in a small bowl until smooth.Refrigerate.
  3. Salad: For each serving, place 2 cups (500mL) salad greens in bottom of individual salad bowl. Arrange ½ cup (125mL) sweet potato and ¼cup (60 mL) of each remaining salad ingredients decoratively on top. Drizzle with dressing.

Recipe created by the American Sweet Potato Marketing Institute