This Bean Sweet Potato Avocado Salad is a great source of nutrients, flavor and fiber. The combination of the sweet potato with the dill hummus dressing is delicious. The dressing is oil free, dill and lemon just go so well together. The beans add plant based protein and avocado is here for creaminess.
These white fleshed purple skinned sweet potatoes are my favorite. They have a different texture than the orange ones, seem less starchy, I don’t know, I just love them. I usually bake them whole but for this salad slices made more sense. When using this pba free silicone baking sheet I don’t need to use additional oil to give them a nice golden color.
When I have the oven on I always throw in some garlic. Baked garlic is sweet and easy on the digestion. Delicious in dressings and in salads. The inside turns soft and creamy.
Salads are one of the easiest meals to prepare, especially when you prepped some ingredients like the baked potatoes, the beans and the hummus up front. I like to wash my vegetables and greens all at once, dry it well and keep them in the fridge until ready to use. This makes the healthy eating life so much easier.
The dressing is a thinned out hummus with added dill and lemon juice. I like plenty of dressing on my salad, the reason why I make them healthy and ow in oil and therefor also in empty calories. Hummus is such a versatile dip and spread made of healthy chickpeas, tahini, lemon juice and the version I like has miso or sometimes mustard in it.
If you double the amount of the sweet potatoes, beans and dressing you can whip up this salad again in a day or two.
For more salad ideas,
I hope you give this recipe a go! This Bean Sweet Potato Avocado Salad is a part of the Full Plate Meal Plan for Weight Loss, Day 2. You can print it or save the picture below to your Pinterest board,
Bean Sweet Potato Avocado Salad & Dill Lemon Hummus Dressing
- 1 large sweet potato, sliced
- 1 cup cooked beans
- 4 cups baby greens
- 10 cherry tomatoes, halved
- 1/2 large avocado, cubed
- 1/4 cup dill lemon hummus dressing
Dill Lemon Hummus Dressing
- 3/4 cup oil free hummus
- 1/4 cup water, a little more for a thinner dressing
- 2 Tbsp lemon juice
- 2 Tbsp chopped fresh dill
- 2 – 3 cloves baked garlic, mashed
- salt and black pepper to taste
- Bake the sliced sweet potato in a preheated oven on 400F / 200C until lightly golden. Turn halfway through.
- Mix all the ingredients for the dressing in a small blender or with a whisk until well combined.
- Arrange the salads and serve with the dressing.