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Powerhouse Veggie Bowls with Whipped Avocado Cilantro Dressing on a blue tablecloth

Powerhouse Veggie bowls with Whipped Avocado Cilantro Dressing

April
These easy to make, super healthy veggie bowls are packed with spinach, sweet potatoes and black beans. A fluffy, whipped avocado dressing ties it all together. Healthy and gluten free!
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Main Course, Salad
Cuisine American
Servings 4

Ingredients
  

  • 2 roasted sweet potatoes cumin, coriander, salt
  • 1 cucumber
  • 1 cup cherry tomatoes
  • 1 can black beans
  • 140 g feta cheeses
  • 4 cups spinach
  • 1 lemon

Whipped Avocado Cilantro Dressing

  • 1 avocado
  • 1 cup cilantro
  • 2 Tbsp greek yogurt, 2%
  • 1 lemon
  • 1 clove garlic
  • 2 tsp honey
  • 1 pinch salt

Instructions
 

  • Pre-heat oven to 425F. Dice the sweet potatoes. Put on a large sheet pan, lined with parchment paper.
  • Drizzle with olive oil and sprinkle with 1 tsp each of cumin and coriander. Add some salt to taste all over.
  • Roast sweet potatoes in the oven for about 25 minutes, turning half-way.
  • While the sweet potatoes cook, dice the cucumber and cherry tomatoes. Set aside. Drain the black beans.
  • Make the avocado dressing: blend all ingredients in a blender or food processor until emulsified. If too thick, you can thin out with a little water or olive oil.
  • Once sweet potatoes are cooked through, remove from the oven and make up the bowls: divide the sweet potatoes, cucumber, tomatoes, black beans and spinach between 4 bowls. Top with feta cheese, lemon wedges, some of the avocado dressing and fresh ground pepper.
  • Serve.
Keyword power bowl