Vegetable Bowls with Yogurt-Lime Dressing Be the first to rate & review! To transform this Mexican-inspired sweet potato and black bean vegetable recipe into a vegan recipe, simply omit the lime yogurt dressing (or serve it on the side of the vegetable bowl rather than on top). By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on March 20, 2018 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Cook Time: 10 mins Total Time: 30 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 recipe Yogurt-Lime Dressing, recipe below 1 tablespoon soy sauce 1 tablespoon lime juice 1 teaspoon chili powder 1 teaspoon fresh oregano, snipped, or 1/2 tsp. dried oregano, crushed 1 teaspoon olive oil 1 pound sweet potatoes (2 to 3 medium), peeled and cut in 1-inch cubes 1 15 ounce can black beans, rinsed and drained 1 cup cherry or grape tomatoes, halved 1 medium avocado, halved, seeded, peeled, and chopped 8 large savoy cabbage leaves ¼ cup thinly sliced green onions Lime wedges (optional) Toasted baguette slices (optional) Yogurt-Lime Dressing ½ cup plain low-fat yogurt 2 tablespoon lime juice 1 tablespoon soy sauce 1 tablespoon chili powder 1 clove minced garlic ¼ cup olive oil Directions Prepare Spiced Yogurt-Lime Dressing; set aside. In small bowl stir together soy sauce, lime juice, chili powder, oregano, and olive oil; set aside. Place sweet potatoes in medium microwave-safe bowl. Place beans in small microwave-safe bowl. Evenly spoon half the soy sauce mixture on potatoes, and half on beans; toss to coat. Cover bowls with vented plastic wrap. Microcook sweet potatoes on 100 percent power (high) 9 minutes or until tender, stirring occasionally; set aside. Microcook beans on 100 percent power (high) 1 to 2 minutes or until heated through, stirring once. Divide potatoes, beans, tomatoes, and avocado among cabbage leaves. Sprinkle with green onions. Pass Yogurt-Lime Dressing and lime wedges. Serve with toasted baguette slices. Makes 4 servings. Yogurt-Lime Dressing In small bowl combine yogurt, lime juice, soy sauce, chili powder, and garlic. Whisk in 1/4 cup olive oil until well combined. Or, stir 1 tablespoon chili powder into 1 cup bottled light Ranch-style dressing. Rate it Print Nutrition Facts (per serving) 409 Calories 21g Fat 51g Carbs 13g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 409 % Daily Value * Total Fat 21g 27% Saturated Fat 3g 15% Cholesterol 2mg 1% Sodium 896mg 39% Total Carbohydrate 51g 19% Total Sugars 10g Protein 13g Vitamin C 31.3mg 156% Calcium 171.6mg 13% Iron 3.1mg 17% Potassium 1141mg 24% Folate, total 92.7mcg Vitamin B-12 0.2mcg Vitamin B-6 0.6mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.