A warming and nutritious vegan meal
For many people, the idea of having a plant-based meal conjures images of broccoli florets and carrot sticks resting comfortably on a bed of lettuce. Not too exciting, right?
But eating plant-based meals doesn’t have to be that way; I’ve developed delicious, easy-to-make recipes to please even the most reluctant eaters.
One of my favorites is Baked Sweet Potato and Black Bean Salad with Tahini Dressing. The baked potato combined with cumin, paprika and cinnamon is so warming and comforting, especially at this time of year. Plus, sweet potatoes are a great source of fiber and are high in vitamin A, which helps support your immune system, vision and bone health.
The black beans, fresh parsley and tomatoes in this recipe pack a punch of freshness, but they’re also so good for you. Black beans – like sweet potatoes – are a good source of fiber that can help lower your cholesterol and improve your gut health. They’re also low on the glycemic index, so give you an energy boost while keeping your blood sugar levels in check. And finally, black beans are a source of protein that’s free from saturated fats and cholesterol, unlike animal-based proteins.
This salad is topped off with a simple tahini dressing that brings all the flavors together and has health benefits. Tahini, which is a paste of roasted, ground sesame seeds, is rich in phosphorus and manganese, which support bone health. It’s also a great source of B vitamins that can increase energy.
Ready to give this recipe a try? Here’s everything you need to make my Baked Sweet Potato and Black Bean Salad with Tahini Dressing.
2 Sweet potatoes (diced into ½ inch cubes)
1 tbsp Extra virgin olive oil
1 tsp Cumin
½ tsp Cinnamon
½ tsp paprika
¼ cup tahini
2 cloves of garlic, minced
2 tbsp unsweetened almond milk
2 cups black beans (cooked, drained and rinsed)
2 cups cherry tomatoes (halved)
1 cup parsley (chopped)
Sea salt and black pepper (to taste)
- Preheat the oven to 400F (205C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the sweet potato, cumin, paprika, cinnamon, and olive oil. Evenly spread on the baking sheet and bake for 25 minutes.
- In the meantime, make your tahini dressing by whisking together tahini, minced garlic, lemon juice, and almond milk.
- In a large mixing bowl, combine black beans, tomatoes, and chopped parsley. Add the baked sweet potato and drizzle with the tahini dressing – season with salt and pepper and divide between bowls. Enjoy!
Amount per serving:
Sugar 5 g
Prefer to work offline or from a printed recipe? You can download my Baked Sweet Potato and Black Bean Salad with Tahini Dressing recipe – and 4 other mouthwatering plant-based meals – as a PDF right here.
Have you tried this recipe? Have questions? Leave your comment below to let me know.