This is a great low GI salad recipe. Not only does it taste fantastic but it’s filling and sustains energy as well, so it’s good for weight loss. If you are bored with the traditional lettuce, tomato and cucumber then branch out with something different. You can roast the sweet potato with the previous day’s dinner so it’s ready for you to just put together as a quick and healthy lunch.

Ingredients – Serves 2

2 small sweet potatoes (peeled or for extra fibre, leave skin on), cut into large cubes (about 3/4 inch)
1 can black beans, rinsed and drained
1/2 medium red onion, finely diced
1/2 cup fresh coriander, chopped (or basil or parsley)
3 Tbsp olive oil (preferably extra virgin, organic, cold pressed)
1/2 tsp ground cumin
1/4 tsp red pepper flakes (optional)
2 Tablespoons fresh lime juice (from 1 small lime)
sea salt & freshly ground pepper, to taste
1/2 diced avocado

Method

Preheat oven to 210 degrees.

Place cubed sweet potatoes on a baking skeet and toss with 1 Tablespoon olive oil, season with cumin, red pepper flakes (if using), sea salt and pepper. Mix well.

Roast potatoes on lower rack about 25-35 minutes or until tender, tossing once during cooking time. Depending on the heat in your oven, you may want to rotate the baking sheet halfway through.

In a large mixing bowl, whisk together the remaining 2 tablespoons of olive oil with the lime juice and add in the sweet potatoes, beans, onions, coriander and mix gently. Season with additional sea salt and pepper to taste.

Serve warm or cold either as a side salad or as a main on a bed of baby spinach.

Right before serving, add diced avocado.

Variation on the theme:

Instead of a salad, you can bake small sweet potatoes whole and top them with the black bean mix. You can also add leftover quinoa, lentils, shredded roasted chicken or minced beef. These make a perfect work lunch!

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