4 Serves
90 Mins
Preheat your oven to 200°C and line a baking sheet with parchment paper.
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Vitamin K
518 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
47 µg / 400 µgCalcium
167 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
144 mg / 420 mgPhosphorus
197 mg / 1,250 mgPotassium
1081 mg / 4,700 mgSodium
885 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
14 g / 28 gSugar
3 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
15 gAlcohol
0 g
Peel and dice the sweet potatoes into uniform cubes, then toss them with olive oil, salt, and black pepper on the baking sheet.
Roast the sweet potatoes in the oven for 30 to 40 minutes until tender and caramelized, turning halfway through.
While the potatoes roast, heat olive oil in a large skillet over medium heat and sauté the diced onion and minced garlic until fragrant.
Stir in the canned black beans and cook until heated through, seasoning with additional salt and pepper to taste.
Assemble the bowls by dividing the roasted sweet potatoes and black bean mixture into serving dishes and serve immediately.
7
g67
g58
g
