Orange Sweet Potato & Pinto Bowl

Name: Orange Sweet Potato & Pinto Bowl
Ingredients: 350 g sweet potatoes, peeled and cut into 2 cm cubes; 300 g cooked pinto beans, drained and rinsed; 150 g cabbage, finely sliced; 1 orange, peeled and cut into bite-sized pieces; 1 tbsp lime juice; 1 tbsp olive oil; 1/2 tsp ground cumin; 15 g fresh cilantro, chopped; 1/2 tsp salt

40 min · 9 ingredients

Cook

Roasted sweet potato and pinto beans with orange, lime, and crisp cabbage. Makes 2 servings.

protein: 17g
carbs: 90g
fats: 8g
calories: 495kcal

Ingredients

350 g sweet potatoes, peeled and cut into 2 cm cubes
300 g cooked pinto beans, drained and rinsed
150 g cabbage, finely sliced
1 orange, peeled and cut into bite-sized pieces
1 tbsp lime juice
1 tbsp olive oil
1/2 tsp ground cumin
15 g fresh cilantro, chopped
1/2 tsp salt

Steps

Heat the oven to 220°C.
Toss sweet potato with half the oil, cumin, and half the salt.
Spread on a lined tray and roast for 25–30 minutes, turning halfway, until tender.
Warm pinto beans in a small saucepan with 2 tbsp water for 4 minutes.
Toss cabbage with lime juice, remaining oil, and remaining salt.
Fold in orange pieces and cilantro.
Divide beans and sweet potato between two bowls and add the cabbage-orange salad alongside.

Orange Sweet Potato & Pinto Bowl

Ingredients

Steps

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