It's almost Thanksgiving!!!! That means sweet potato with everything because it's not the holidays without sweet potatoes. I actually bought these cute little cubes sweet potatoes at Trader Joes which were already pre cut. You could cube your own sweet potatoes, this is just so much easier for me, especially to whip up something quick to eat between classes. I was really debating on having a smoothie bowl or a hot and savory bowl, until I saw these in my fridge of course. I cooked a bunch and saved the rest for later.
What I love about this bowl is that it is the perfect balance of protein from the egg white, fiber from the black beans (and more protein), complex carbs from the sweet potato, and of course some veggies in there from the spinach. That's why I like to eat bowls for so many meals, because it is so each to mix up a bunch of stuff with all the nutrients you need, and it still taste bomb.
I found this homemade ginger curry mustard at these little shops called Mistletoe Market that only comes around once a year for a few days. The company is called Sweet & Saucy. I'm not kidding when I say it goes good on any vegetable or protein... I'm hooked.
Ingredients
- 1/2 C. cubed sweet potatoes
- 1/4 C. organic canned black beans
- 1/3 C. egg whites
- handful chopped spinach
- 1 Tbsp garlic hummus
- 1 tsp Sweet & Saucy ginger curry mustard (or other mustard)
- cinnamon
- himalayan salt and pepper
Steps
for the sweet potatoes
1. preheat oven (or toaster oven) to 400 degrees; place nonstick tin foil or parchment paper on baking sheet and pour cubed sweet potatoes in
2. spray sweet potatoes with coconut oil cooking spray, sprinkle with salt, pepper, and cinnamon then mix around until everything is coated 3. bake for 20-25 minutes
for the bowl
1. sauté egg whites and spinach in baking pan w dash of himalayan sea salt, add to bowl
2. heat beans up in microwave for 30 seconds, then add to bowl
3. add sweet potatoes, hummus, and mustard