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).
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.
(3 g saturated fat,
2 g polyunsaturated fat,
14 g monounsaturated fat),
2 mg cholesterol,
896 mg sodium,
51 g carbohydrates,
14 g fiber,
10 g sugar,
13 g protein.
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.