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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:

1. For the sauce: Blend all ingredients in the food processor until smooth.

For the salad:

1. Toss the tomatoes, herbs and greens together.
2. Squeeze lime on top.
3. Make sweet potato noodles or use a vegetable peeler to turn it into ribbons.
4. Sauté the noodles for 2–3 minutes in oil.
5. Add sweet potato to the greens and tomatoes.
6. Without cleaning the pan, heat the remaining oil.
7. Toss black beans, cayenne and coriander in oil until warm.
8. Add to the greens.
9. 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%