BeslyBlack Bean Sweet Potato Bowl
This plant-powered Mexican-style bowl is packed with complex carbohydrates and fiber to provide sustained energy and support healthy digestion.
Ingredients
- 150g sweet potato, cubed and baked with spices · 142 kcal
- 120g canned black beans, rinsed and drained · 158 kcal
- 50g sweet corn kernels · 48 kcal
- 70g fresh avocado, sliced (about half) · 117 kcal
- 50g romaine lettuce, chopped · 8 kcal
- 50g tomato salsa · 17 kcal
- 5g olive oil (for roasting) · 45 kcal
- 10g fresh lemon juice · 2 kcal
- Pinch of salt, cumin, and fresh cilantro for garnish
Method
Toss cubed sweet potatoes with olive oil, salt, and cumin, then roast at 200°C (400°F) for 20 minutes until tender.
Place chopped romaine lettuce at the bottom of your serving bowl as the fresh base.
Arrange the baked sweet potatoes, black beans, sweet corn, and sliced avocado in separate sections on top of the lettuce.
Drizzle with fresh lemon juice and top with tomato salsa and fresh cilantro before serving.
Cook it hands-free, log it in one tap. In the Besly app this recipe scales to your calorie target, a voice chef walks you through each step, and saying "I had the black bean sweet potato bowl" puts it in your diary. Get Besly →
A Besly kitchen recipe — portions, macros and step photos by Besly.
Nutrition per serving
538 kcal · 18 g protein · 82 g carbs · 19 g fat
On the plate: Legumes, Potatoes, Vegetables, Fruit, Olive oil
