Thanks to Rip Esselstyn for Rip's Sweet Potato Bowl in The Engine 2 Diet book for the inspiration for this unusual salad. I had a huge sweet potato but I didn't have the mango or red bell pepper called for in Rip's recipe. So I improvised and ended up with a very tasty and quickly prepared lunch.
Ingredients per serving:
1 cup cooked sweet potato chunks, skin removed and discarded
3/4 cup cooked black beans, drained and rinsed
1/2 avocado, cut into bite size chunks
1/2 cup canned diced tomatoes with chopped green chilies
chopped cilantro
juice of 1/2 a lime
splash of balsamic vinegar
Take some already cooked sweet potato and cut it into chunks into about as big as you think you would like to place on a fork. If the potatoes are very cold, warm them in a microwave to about room temperature. Put the sweet potatoes into a bowl, add the beans, avocado, tomatoes, cilantro, lime juice and vinegar.
A healthy and satisfying lunch for a plant-strong diet.
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3 comments:
Sounds good, Sharon. Think I'll give this a try! Jacquie
Sharon - I did a take off on this today for lunch, using what I have in the house:
red ruffled lettuce
fresh tomato
sweet potato
orange sections
black beans
lime juice
balsamic vinegar
I had it with 1/2 slice fruit/nut bread / tofu cream cheese!!
Yum!!
Jacquie
I am so glad that you were inspired to create such a delicious sounding and healthy lunch.
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