Southern Sweet Potato Power Bowl

American Sweet Potato Marketing Institute
  • 4 Servings

Ingredients

  • Roasted Sweet Potato

    • 1
      large U.S. Sweet Potato
    • 2 tbsp
      (30 mL) olive oil
    • ½ tsp
      (2 mL) chili powder
    • ½ tsp
      (2 mL) salt
    • ¼ tsp
      (1 mL) ground cumin
    • ¼ tsp
      (1 mL) ground coriander

  • Dressing

    • ½ cup
      (125 mL) light sour cream
    • 1
      lime, zest & juice
    • ¼ cup
      (60 mL) chopped fresh cilantro, packed
    • 2 tsp
      (10 mL) honey
    • ¾ tsp
      (3 mL) ground cumin
    • ½ tsp
      (1 mL) chili powder
    • Salt & cayenne pepper, to taste

  • Salad

    • 8 cups
      (2 L) mixed salad greens (e.g., baby spinach, kale)
    • 2 cups
      (500 mL) cooked beans ( e.g., kidney beans and black eyed peas)
    • 1
      avocado, sliced
    • 1 cup
      (250 mL) shredded red cabbage
    • 1 cup
      (250 mL) sliced cucumbers
    • 1 cup
      (250 mL) sprouts of choice

Instructions

  1. Roasted Sweet Potato

    1. Preheat oven to 400 F (200 C).
    2. Peel and cut one large sweet potato into small cubes, approximately 2 cups (500 mL). Place in bowl and toss with oil and seasonings. Transfer to baking sheet, place in oven and roast until tender, about 8–10 minutes.

  2. Dressing

    1. In a small bowl, purée dressing ingredients together with an immersion blender or whisk until smooth. Refrigerate.

  3. Salad

    1. For each serving, place 2 cups (500 mL) salad greens in bottom of individual salad bowl. Arrange ½ cup (125 mL) sweet potato and ¼ cup (60 mL) of each remaining salad ingredients decoratively on top. Drizzle with dressing.