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22Ingredients
60Minutes
220Calories
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Ingredients
US|METRIC
2 SERVINGS
- 2 sweet potatoes
- 1/4 cup spinach (cooked)
- 3 Tbsp. sweet corn
- 2 Tbsp. cooked quinoa
- 1/4 cup black beans (from a can)
- 1/2 plum tomato (cut into cubes)
- 1 Tbsp. red onions (finely chopped)
- 1 tsp. extra-virgin olive oil
- 1 tsp. cumin
- 1 tsp. taco seasoning
- 1 tsp. pepper (Cajun, optional)
- 1 pinch salt (optional)
- 2 tsp. lemon
- 1 cup vegan yogurt (or Vegetarian Yogurt)
- 2 tsp. honey dijon mustard
- 1/4 cup water
- 1 tsp. sea salt
- 1 tsp. dried basil
- 1 tsp. parsely (dried)
- 1 tsp. crushed black pepper
- 1 tsp. olive oil
- lemon zest
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NutritionView More
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220Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories220Calories from Fat45 |
% DAILY VALUE |
Total Fat5g8% |
Saturated Fat0.5g3% |
Trans Fat |
Cholesterol |
Sodium1540mg64% |
Potassium700mg20% |
Protein6g |
Calories from Fat45 |
% DAILY VALUE |
Total Carbohydrate39g13% |
Dietary Fiber8g32% |
Sugars7g |
Vitamin A380% |
Vitamin C30% |
Calcium10% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Alisa 3 years ago
Ran out of black beans. So I subbed a can of pinto beans and mashed half with the back of a spoon in the pan. It helped thicken the mixture, which had more liquid due to subbing a can of diced tomatoes with green chiles for the fresh tomato and a can of sweet corn for frozen. I cut the sweet potatoes in half (oiled cut side down) to reduce the baking time.