Crispy Roasted Sweet Potato Black Bean Bowl

plantbasedrdblog.com

Jennifer Clifton

subheading: SCALE:

Crispy Roasted Sweet Potatoes

1 large sweet potato, peeled and cut into 1 inch cubes

1 tbsp cornstarch

1 tsp garlic powder

Pinch of salt

1 ½ tbsp avocado oil

Black Bean Salad

1, 15oz can black beans, drained and rinsed

¼ cup red onion, finely diced

⅓ cup cilantro, minced

1 medium avocado, cubed

1 clove garlic, grated

½ tsp ginger powder, optional

1 tbsp soy sauce

2 to 3 tsp chili oil, to taste

1 tsp toasted sesame oil, optional

2 tsp maple syrup

Zest and juice of 1 lime

Sriracha Yogurt Dressing, Optional

¼ cup plain unsweetened plant-based yogurt

1 tbsp sriracha

1 tsp maple syrup

subheading: For Serving, Optional:

Grain of choice (rice, quinoa, farro, etc.)

Fresh lettuce greens

Directions at plantbasedrdblog.com

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