Black Bean & Sweet Potato Bowl

A hearty, high-fiber bowl. Note: rich in potassium, so the kidney logic steers around it.

2 servings

An original recipe. The dish is ours, so you will not find it in a food database. Each ingredient below is a real USDA FoodData Central food, and every nutrition number is calculated from those records.

Ingredients

Each links to its USDA FoodData Central record.

Servings

Baked sweet potatoSweet potato, cooked, baked in skin, flesh, without salt300 g
Black beansBeans, black, mature seeds, cooked, boiled, without salt200 g
TomatoTomatoes, red, ripe, raw, year round average120 g
RomaineLettuce, cos or romaine, raw60 g
OnionOnions, raw40 g
GarlicGarlic, raw8 g
Olive oilOil, olive, salad or cooking14 g

Nutrition per serving

Tap any value to see the USDA foods behind it.

Energy
Protein
Total fat
Saturated fat
Total carbohydrate
Fiber
Sodium
Potassium
Phosphorus

Method

1Roast cubed sweet potato with a little olive oil until tender.
2Warm the black beans with onion and garlic; pile over romaine with the sweet potato and tomato.

Suited to: Type 2 diabetes, Prediabetes, Dyslipidemia / CVD risk, Overweight / obesity, Cancer risk reduction