Lunches/vegetable bowls with lemon-lime dressing
Serves: 4
Active Time: 20 minutes
Total Time: 30
From: Better Homes and Gardens, August 2009
Ingredients
1 tbsp. soy sauce
1 tbsp. lime juice
1 tsp. chili powder
1 tsp. fresh oregano snipped or 1/2 tsp. dried oregano crushed
1 lb. sweet potatoes, peeled and cut in one inch cubes (2-3 medium potatoes)
1 15-ouch can black beans rinsed and drained
1 cup cherry or grape tomatoes, halved
1 medium avocado, chopped
8 large savoy cabbage leaves or butterhead or bib lettuce
1/4 cup thinly sliced green onions
lime wedges, optional
toasted baguette slices, optional
Directions
Step 1
Prepare yogurt-lime dressing, set aside.
Step 2
In a small bowl, stir together soy sauce, lime juice, chili powder, oregano, and olive oil. Set mixture aside. Place sweet potatoes in medium microwave-save bowl. Place beans in small microwave safe bowl. Evenly spoon soy-sauce mixture on both beans and potatoes. Toss to coat. Cover bowls with vented plastic wrap. Micro-cook on high for 9 minutes or until tender, stir occasionally. Set aside. Micro-cook beans on high for 1-2 minutes or until heated through, stirring once.
Step 3
Divide potatoes, beans, tomatoes, avocados among cabbage leaves. Sprinkle with green onions. Pass yogurt and lime wedges. Serve with toasted baguette slices.
