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.
THE SUMMER SALAD BOWL
SALAD:
1 C Romaine
2 Sweet Potatoes
2 T Olive oil
1 C Tomatoes
2 Avocados (diced)
BB MIX:
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
SAUCE:
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!