Baked Sweet Potato with Black Bean and Mozzarella Salad
Nutrition per serving
| Calories | 432 kcal |
| Protein | 18.5 g |
| Carbs | 65.7 g |
| Fats | 11.5 g |
| Saturated Fat | 4.5 g |
| Monounsaturated Fat | 5.2 g |
| Polyunsaturated Fat | 1 g |
| Sugars | 12.9 g |
| Fiber | 17 g |
| Sodium | 463 mg |
Ingredients
| Sweet Potato | |
| Black Beans (canned) | |
| Romaine Lettuce | |
| Tomatoes, Red, Ripe | |
| Red Onion | |
| Mozzarella Cheese (whole milk) | |
| Olive Oil |
1. Pre-heat the oven to 200 C (392 F)
2. Drain and rinse the beans
3. Prick the potato with a fork or knife several times, then place in the microwave for 8 minutes. Place the potato on the top shelf of the oven to bake for 45 minutes.
4. To make the salad, add the lettuce, tomato and red onion into a bowl. Then add black beans and torn mozzarella on top with a drizzle of olive oil. Serve the baked sweet potato on the side.