Zutaten für Vegetable Bowls With Yogurt Lime Dressing
- ½ cup plain Greek yogurt
- 2 tablespoons fresh lime juice
- 2 tablespoons soy sauce
- ¾ teaspoon chili powder
- garlic clove
- 3 tablespoons olive oil
- ¼ teaspoon dried oregano leaves
- 1 large sweet potato
- 1 (15-ounce) can black beans
- 1 pint cherry tomatoes
- 1 ripe avocado
- cabbage leaves
- 2 tablespoons chopped green onions
- lime wedges, for serving
- a pinch of salt
- 8 large Savoy lettuce leaves
- toasted baguette slices
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Zubereitung von Vegetable Bowls With Yogurt Lime Dressing
- Preheat oven to 400°F (200°C).
- Wash and chop 1 large sweet potato into 1-inch cubes.
- In a bowl, toss sweet potatoes with 2 tablespoons olive oil, 1 tablespoon soy sauce, ½ teaspoon chili powder, and ¼ teaspoon oregano.
- Spread sweet potatoes in a single layer on a baking sheet.
- Roast for 20-25 minutes, or until tender and slightly caramelized.
- While sweet potatoes roast, prepare the dressing: In a small bowl, whisk together ½ cup plain Greek yogurt, 2 tablespoons lime juice, 1 tablespoon olive oil, ¼ teaspoon chili powder, and a pinch of salt.
- Rinse and drain 1 (15-ounce) can of black beans.
- In a separate bowl, toss black beans with 1 tablespoon soy sauce.
- Microwave for 1-2 minutes to warm through.
- Wash and chop 1 pint cherry or grape tomatoes.
- Wash and slice 1 ripe avocado.
- Separate 8 large Savoy lettuce leaves (or use Bibb lettuce).
- Divide roasted sweet potatoes, black beans, tomatoes, and avocado among the lettuce leaves.
- Top with 2 tablespoons chopped green onions.
- Drizzle with yogurt-lime dressing.
- Serve immediately with toasted baguette slices and lime wedges.
Nährwert-Informationen (Ungefähr pro Portion)
Natrium
26 g
Zucker
41g
Fett
19g
Kohlenhydrate
18g
