DINNER · PLANT-FORWARD · CHOOSE PLANT-BASED PACKAGED INGREDIENTS
Sweet potato & black bean bowls
Roasted sweet potato, warm beans and crunchy cabbage.
Development recipe · not kitchen-tested. Quantities, yields and timings require practical validation before a kitchen-tested label can be used.
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Ingredients
- 2 medium sweet potatoes, cut into ¾-inch cubes
- 2 tbsp olive oil
- 2 cans (15 oz each) black beans, drained and rinsed
- ¼ cup water
- 2 cups shredded cabbage
- 1 lime, juiced
- ¼ tsp salt
Make it
- Heat oven to 425°F (220°C). Toss sweet potatoes with oil and salt on a rimmed tray.
- Roast for 30–35 minutes, turning halfway, until tender.
- Warm black beans with water in a saucepan for 5–8 minutes.
- Divide potatoes and beans among bowls; add cabbage and lime juice.
Make room for your circumstances.
Allergens: No U.S. major allergen is deliberately added in the listed ingredients. This is not an allergen-free guarantee; check packaged ingredients and cross-contact.
Budget: Check local prices; no cost-per-serving estimate has been verified.
Not calculated. No nutrient or health benefit is inferred from this recipe.
Wash hands and produce, avoid cross-contamination, and follow package handling instructions. Refrigerate perishable food within two hours, or one hour above 90°F; reheat leftovers to 165°F. FDA food-handling guidance ↗
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