This delicious and fiber-filled dish has the perfect balance of sweet and salty with the perfect topping of the most amazing avocado-lime sauce! It is quick, simple and nutritious.
Servings: ~4, Calories: ~350/serving
1/4 cup greek yogurt or sour cream with chives
1/2 cup water
1 cup cilantro
2 sweet potatoes
1 can black beans
1 can corn
Cumin, chili powder, salt, black pepper
1. Peel the sweet potatoes and preheat the over to 400 degrees. Cut in cubes and place on a lightly oiled pan in the oven until soft about 20 minutes. Once they are done, stir in black beans and corn and toss with olive oil, salt, pepper, cumin and chili powder. Top with cilantro.
2. For the dip, place all of the ingredients in a food processor or blender and top the salad with the dressing!