What is better than icy-cold romaine and fresh-picked tomatoes?

Nada, right?

I have seen thousands of these bowls from breakfast to snacks…

Let’s make a super easy & healthy hot weather version.




1 C Romaine

2 Sweet Potatoes

2 T Olive oil

1 C Tomatoes

2 Avocados (diced)


2 Cans Black Beans

1/2 Red Onion, diced

3 T Tomato Paste

1 T water

1 T oil

2 tsp Cumin

1 tsp Chili Flakes

1 T Nutritional Yeast (tastes like cheddar cheese if you’ve never tried it)

Salt & Pepper to taste


1/2 C Raw Cashews

1 C Garlic

4 T Nutritional Yeast

1 T Lemon Juice

1 T Tahini

1/2 C Oat Milk

1/4 tsp Paprika


Preheat oven to 400 degrees.

Slice sweet potatoes and place on parchment-covered baking sheet.  Drizzle with olive oil and salt and pepper and roast for 20 minutes.

Prepare black beans by adding oil and onion to your pan.  Saute for 2 minutes then add nutritional yeast, chili flakes, salt and pepper.  Saute to combine flavors.

Add beans, tomato paste and water to pan.  Cook another 3-4 minutes.

Make sauce.  All ingredients go into food processor and blend until smooth.

Add lettuce, potatoes, tomatoes, avocado and corn to a large bowl and add the black beans.  Top with the sauce and add fresh cilantro!

Happy Eating!

xoxo, Rosanna
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