Roasted Sweet Potato Salad

Nov 21, 2019

Ingredients:

  • 4 medium sweet potatoes, diced into 1-inch cubes
  • 1 Tablespoon melted coconut oil
  • 1 cup chopped baby spinach
  • 1/2 cup black beans
  • 1/2 cup red onion, diced
  • 2 Tablespoons apple cider vinegar
  • 2 Tablespoons lemon juice
  • 1 avocado, diced
  • pepper and sea salt to taste

Directions:

Preheat oven to 400° F. Place diced sweet potatoes into a large bowl and toss with melted coconut oil and sea salt to taste. Bake for 30 minutes, flipping halfway through. Remove from oven and let cool. While the potatoes are roasting, add the chopped spinach, onion, black beans, apple cider vinegar and lemon juice in a large bowl. Add cooled sweet potatoes to the bowl and stir to combine. Gently stir in avocado and add sea salt and ground pepper to taste. Serves 4.

Nutritional Info Per Serving
Calories: 251 Protein: 6g Carbs: 35g

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