HAPPY MOTHER’S DAY to all the wonderful moms out there. Being a mother is one of the greatest gifts, and you deserve to be honored! I hope you have a special day.
At a recent cooking class, I discovered a delicious combination of a powerhouse of nutrients: sweet potato, mango, black beans and quinoa! WOW! And because I also like to play around with flavors I came up with this version of a sweet potato salad inspired by Rip Esselstyn’s Sweet Potato Bowl from the Engine 2 Diet.
It’s absolutely delicious, very easy to put together and it’s one of those choices that by adding it to a bed of spinach or mixed greens it’s a salad that becomes a complete balanced meal.
If you want to eat this as a warm bowl meal, leave out the salad greens, heat the sweet potatoes, quinoa, and black beans in the microwave for a few minutes.
This is an absolute snap to put together when all the ingredients are prepped and ready to go. Seriously, it will take you 10 minutes max. This recipe amount serves 2.
- 1 cup cooked quinoa
- 1 chopped mango
- 1 medium red bell pepper, chopped
- 1 large (or 2 small) sweet potato, diced in large chunks
- 1 medium avocado, chopped
- 1 can black beans
- 1 medium tomato, chopped
- Juice of 1 lime
- Balsamic vinegar to taste
- Green onions, chopped for garnish
- Cilantro for garnish (optional)
Combine the listed ingredients in a large bowl and gently toss. Add the green onions and optional cilantro for garnish and serve.
When preparing this dish to serve at a potluck or for a later meal, I like to leave the tomato and garnish to add just prior to serving.