I know Halloween has only just passed but for some strange reason I’m getting into Christmas mode extra early this year! That means: Jingle Bell Rock and Mariah Carey’s Christmas songs on repeat at night (much to Simon’s frustration), endless cups of warm cinnamon red bush tea and lots of warming comfort food dishes!
This simple Black Bean Salad with Oven-Baked Zucchini & Sweet Potato Fries makes a great nourishing lunch to take with you to work or school. Sweet potato is an excellent source of healthy ‘slow-releasing’ carbohydrates. It will satisfy your sweet tooth, fill your belly and warm you up on cold days. Black beans are packed with plant-based protein, fiber and magnesium – perfect to lift your spirit, boost your energy levels and keep you full longer.
This would make an excellent dish to bring to a Christmas party too, if you ask me. It’s easy to make, super satisfying and I mean… Who doesn’t like sweet potato fries?
Black Bean Salad with Oven-Baked Sweet Potato & Zucchini Fries
SERVES: 2 people
EQUIPMENT: oven, glass jar
INGREDIENTS:
Zucchini & Sweet Potato Fries
1 large sweet potato, cut into large wedges
1 small zucchini, cut into large fries
Coconut oil or olive oil
Dried herbs & spices of your choice
Mustard Dressing
2 tablespoons of lime juice
1 ½ tablespoon of extra virgin olive oil
1 ½ tablespoon of Dijon mustard
½ to 1 tablespoon of maple syrup
½ teaspoon of mustard seeds (optional)
¼ teaspoon of Himalayan crystal salt or sea salt
Black Bean Salad
4 large handfuls of mixed greens (or more to taste)
1 cup of cooked black beans (soaked and cooked until tender, or canned and drained)
1 small avocado, peeled and roughly chopped
1 large stalk of spring onion, finely chopped
1 pomegranate, seeds (optional)
DIRECTIONS:
Zucchini & Sweet Potato Fries
- Pre-heat the oven at 200°C (about 400°F).
- Cut the sweet potato into large wedges and the zucchini into large fries. If you’re using organic vegetables, feel free to leave the skin on. It has many nutrients and it gets nice ‘n crunchy!
- Transfer the zucchini and sweet potatoes to a large baking sheet. Cover it with parchment paper if needed.
- Sprinkle the ‘fries’ with coconut oil or olive oil. A little goes a long way.
- Add spices of your choice. I used Herbes de Provence & sea salt on the zucchini fries, and za’atar on the sweet potato fries. Cumin and smoked paprika are delicious too!
- Depending on how thick you cut your fries, place them in the oven for 15-30 minutes. Make sure to turn them at least once while cooking by stirring them with a spoon or spatula so they don’t burn.
- Remove the fries from the oven once the edges slightly begin to brown and the fries begin to crisp. Sprinkle with extra spices or sea salt if desired.
Mustard Dressing
Combine lime juice, olive oil, mustard, maple syrup, mustard seeds and salt in a small glass jar. Shake well.
Black Bean Salad
- Mix your favorite greens with black beans, roughly chopped avocado, finely sliced spring onion and pomegranate seeds.
- Serve with mustard dressing and zucchini & sweet potato fries.
JULIE’S TIPS & TRICKS:
- The Mustard dressing will stay fresh for at least 2 weeks in the refrigerator so feel free to prepare several portions. This way you’ll always have a tasty dressing waiting for you at home when hunger strikes ☺
- I usually prepare several portions of the zucchini & sweet potato fries too. They taste delicious at room temperature and make a great addition to lunch salads!
- Don’t like black beans? Replace them with lentils, chickpeas or other types of plant-based protein such as tempeh or quinoa.
Now I would love to hear from you! Do you have a favorite ‘cold weather dish’ that brings you comfort and fills your belly with happiness? Let me know by leaving a comment down below.
