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Sweet Potato and Black Bean Salad

Good for dietary types:

Vegan

Download the print version here

Prep Time:

5 minutes

Cook Time:

40 minutes

Difficulty level:

Easy

Serves:

Nutrition

Sodium:

383.1g

Calories:

462 kcal

Protein

18.5g

Potassium:

1046.1g

Fibre:

17g

Carbohydrates:

64.4g

Fat:

13.8g

Saturated Fats:

2.1g

Polyunsaturated Fats:

4.5g

Monounsaturated Fats:

4.6g

Sugar:

17g

Vitamin A:

107.7%

Vitamin C:

211.9%

Calcium:

211.9%

Iron:

18.9%

About the Recipe

A perfectly balanced vegan meal. Using the power or beans to ensure you hit your protein levels. Ideal for any time of the day. It can be eaten hot or cold stored in the fridge for tomorrows lunch.

Ingredients

1 tbsp of olive oil
500g of sweet potatoes, peeled and cubed
2 red peppers
2 courgettes
2 red onion
2 tins of black beans drained
150g of green salad leaves like rocket
75g of pumpkin seeds
salt and pepper
mixed herbs
2 garlic cloves

Preparation

Steps

Peel the sweet potato and cut into cubes, cut up the red peppers and onions into similar sized chunks and slice the courgettes. Put all the veggies into a roasting tray, throw in the olive oil along with the salt, pepper, mixed herbs and minced garlic and toss.
Put into a preheated oven at around 180oC for about 40 minutes.
When the vegetables are cooked. Layer the rocket leaves in the bottom of a bowl, throw in the drained black beans, toss in the cooked vegetables, mix well and serve.