Ingredients
The following ingredients have 2 Servings
- 2 Sweet Potatoes (baked)
- 3 cup Spinach (fresh)
- ¼ cup Sweet Corn
- 2 tsp Extra virgin olive oil
- 1 can Black beans (drained and washed)
- 1 Campari tomato (cut into cubes)
- ¼ cup Red onions (finely chopped)
- 1 Tbsp Taco seasoning
- 1 tsp Cayenne Pepper (optional)
- ⅕ tsp Salt (optional)
- 2 tsp Lemon (optional)
- 1 cup Vegan Yogurt (See notes)
- 2 tsp Dijon Mustard
- ¼ cup Water
- 1 tsp Pink salt
- 1 tsp Dried basil
- 1 tsp Dried parsely
- 1 tsp Lemon pepper
- 1 Tbsp Red onion (finely diced)
- Parsley
- Lemon zest
Instruction
- Bake the sweet potato according to these instructions
- After the sweet potato has been baking for 50 min, start making the toppings
- In a medium pan, add the oil and heat for 15 seconds
- Gently add the spinach to the oil and let it wilt to half its size. Don't stir
- Add the corn, black beans, tomatoes, seasonings and salt.
- Cook for about 7 minutes on medium heat
- Turn off the heat and set it aside
- Mix the ingredients of the yogurt dressing and set it aside
