Sweet potato bowl with black beans & avocado
Sweet potato bowl with black beans & avocado
650kcal Per person
19g Protein
71g Carbs
33g Fat
28g Fiber
Ingredients
- ½ pound sweet potato (227 g)
- 1 tablespoon olive oil (15 ml)
- 1 teaspoon paprika (ground spice) (2 g)
- 5 ounces black beans (140 g)
- ½ avocado
- 3 tomatoes
Preparing this recipe
- Peel the sweet potato and cut it into small cubes. Heat the oil in a frying pan and cook the sweet potato for 8 minutes over medium-high heat until brown and cooked through. Season with half of the paprika powder and add salt and pepper to taste.
- Rinse the black beans in a colander with cold water. Peel the avocado and cut the flesh into long strips. Cut the tomatoes into wedges.
- Puree ⅔ of the tomatoes with a immersion blender along with the rest of the paprika powder to make a sauce. Season with salt and pepper.
- In a large bowl, place the sweet potato, beans, avocado and remaining tomato in different corners. Serve the tomato sauce separately with the sweet potato bowl.
Requisites:
- (Immersion) blender
Tip van FitChef
If you don't have an immersion blender, make a tomato salsa instead of a tomato sauce. For this, chop the tomatoes into very small cubes.
