Sweet Potato and Black Bean Salad Bowl
Bowls are always a great idea, and so easy to put together. This one is made with roasted sweet potato, black beans, corn, spinach, a tomato and avocado salad, and a nice scoop of hummus. This bowl can be enjoyed as is or topped with your favorite dressing.
Prep: 5 mins
Cook: 30 mins
Total: 35 mins
Excerpted from The Greenprint by Marco Borges. Copyright 2018 by Marco Borges. Published by Harmony Books, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC.
Ingredients
Ingredients
- 2 small sweet potatoes, cut into 1-inch cubes
- 1⁄4 tsp paprika
- 1⁄2 Hass avocado, sliced
- 1 large tomato, sliced
- 1⁄3 onion, diced
- Juice of 1⁄2 lime
- Pinch of dried parsley flakes
- Sea salt
- 2 cups spinach
- 1 cup canned corn, drained and rinsed
- 1 cup canned black beans, drained and rinsed
- 1⁄4 cup hummus, store-bought or homemade
Instructions
Instructions
- 1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- 2. Spread the sweet potato over the prepared baking sheet. Sprinkle with the paprika and roast for about 30 minutes, flipping once halfway through, or until tender and golden.
- 3. Meanwhile, in a medium bowl, combine the avocado, tomato, onion, lime juice, and parsley. Season with salt to taste.
- 4. Divide the sweet potato, tomato-avocado salad, spinach, corn, and black beans between two bowls. Top with the hummus and serve.
Cooking Tips
Cooking Tips
- 1. Store bought hummus often contains oil. You can easily make an oil-free version at home.
You Might Also Like
Copyright 2026 Center for Nutrition Studies. All rights reserved.
Deepen Your Knowledge With Our
Plant-Based Nutrition
Certificate
Plant-Based Nutrition Certificate
- 23,000+ students
- 100% online, learn at your own pace
- No prerequisites
- Continuing education credits