6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 6 Ratings

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).

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Ingredients

Directions

  • Prepare Spiced Yogurt-Lime Dressing; set aside.

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  • 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.

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  • 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.

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Nutrition Facts

409 calories, (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.

Yogurt-Lime Dressing

Ingredients

Directions

  • In small bowl combine yogurt, lime juice, soy sauce, chili powder, and garlic. Whisk in 1/4 cup olive oil until well combined.

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Tips

Or, stir 1 tablespoon chili powder into 1 cup bottled light Ranch-style dressing.



Reviews

6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0