1 can black beans, rinsed and drained
1 large or 2 small sweet potatoes, peeled and cubed 1/8 red onion, minced salt and pepper to taste chili powder Optional toppings: cubed avocado, fresh cilantro, salsa Toss the cubed sweet potatoes in just a drizzle of olive oil and bake on a cookie sheet until cooked through, 20-25 minutes. Divide evenly between medium sized glass jars: sweet potato, black beans, red onion. Top with a sprinkle of chili powder, the zest from your lime and then cut and squeeze the lime evenly over each jar. Shake well, then refrigerate. I'll add my fresh toppings the morning I'm ready to eat them. Yum! |
This recipe started with some leftover roasted sweet potato cubes from dinner the night before. It was so delicious now I make it all on purpose, just for this recipe. I make and freeze my own beans in the Instant Pot (instructions here) but using canned is fine. If you keep healthy food prepped and ready to go, it's easy to make good choices. These store all week long in jars, just add toppings the day you're ready to eat one.
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1 Comment
9/16/2017 07:55:02 am
Black Bean Potato Salad looks great for me. I want to try this at home and I want to eat some other vegetables that are really nutritious and good for my health. I will ask some assistance from my mother and I hope that she will help me with it. I admire people who are great in the art of cooking. I will try to experiment and I will try new things in this life. I will search for more recipes that can be found on the internet.
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About Dana Merrill
I'm a busy mom of three, determined to maintain a healthy lifestyle amidst the beautiful chaos. Links
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