Southwestern Sweet Potato Noodle Bowls
Yield:
Ingredients:
For avocado sauce:
- 1 clove garlic, peeled and chopped
- 1 cup cilantro or parsley
- 1 ripe avocado, peeled and pitted
- 2 tablespoons tahini
- Juice of 1 lime
- About 1/3 cup water, add more to thin if needed
- Sea salt and black pepper, to taste
For salad:
- Handful of mixed baby greens
- 1/2 cup cherry tomatoes, halved or quartered
- 1 teaspoon each minced fresh cilantro and parsley, plus more to garnish
- Juice of 1/2 lime, plus more to garnish
- 1 small sweet potato
- 2 teaspoons olive oil or avocado oil, divided
- 1/3 cup cooked black beans
- 1/8 teaspoon ground cayenne
- 1/8 teaspoon ground coriander
- Sliced avocado and green onion, to garnish
Directions:
- For the sauce: Blend all ingredients in the food processor until smooth.
For the salad:
- Toss the tomatoes, herbs and greens together.
- Squeeze lime on top.
- Make sweet potato noodles or use a vegetable peeler to turn it into ribbons.
- Sauté the noodles for 2–3 minutes in oil.
- Add sweet potato to the greens and tomatoes.
- Without cleaning the pan, heat the remaining oil.
- Toss black beans, cayenne and coriander in oil until warm.
- Add to the greens.
- Serve with avocado sauce, sliced avocado, and green onion.
Nutrition Information
Serves: 1 | Serving Size: 1 bowl
Salad:
Per serving: Calories: 298; Total Fat: 9g; Saturated Fat: 1g; Monounsaturated Fat: 7g; Cholesterol: 0mg; Sodium: 184mg; Carbohydrate: 45g; Dietary Fiber: 12g; Sugar: 10g; Protein: 10g
Nutrition Bonus: Potassium: 1210mg; Iron: 21%; Vitamin A: 263%; Vitamin C: 117%; Calcium: 12%
Avocado Lime Sauce: (1/2 of recipe):
Per serving: Calories: 221; Total Fat: 19g; Saturated Fat: 3g; Monounsaturated Fat: 7g; Cholesterol: 0mg; Sodium: 9mg; Carbohydrate: 9g; Dietary Fiber: 6g; Sugar: 1g; Protein: 6g
Nutrition Bonus: Potassium: 418mg; Iron: 10%; Vitamin A: 12%; Vitamin C: 22%; Calcium: 7%