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Bean Sweet Potato Avocado Salad & Dill Lemon Hummus Dressing

A delicious, filling salad rich in nutrients. Prep time is less then 10 minutes if you prep your ingredients upfront, this can be done for a few days at once. 
Prep Time10 mins
sweet potato25 mins
Total Time10 mins
Course: Salad
Cuisine: Healthy, Nutrient Rich, Plant Based, Vegan
Keyword: filling, weight loss
Servings: 2 servings
Calories: 442kcal
Author: Tina

Ingredients

  • 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

Instructions

  • 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. 

Notes

You can keep all the prepped ingredients in airtight containers in the fridge ready to go up to 3 to 4 days.