7 Days of Salad. Day 4: Sweet Potato, Black Bean & Couscous with Sweet Lime-Ginger Dressing

Sweet Potato Day FourPantry staples combined with a few fresh ingredients…I usually have a sweet potato or two kicking around in the pantry and couscous and cans of black beans always.  Same for edamame in the freezer.  And with the last of the spinach from the greenhouse, the abundance of mint out in the perennial bed and a smidge of volunteer basil we had in the greenhouse (it had self-planted into one of the citrus pots), I created this colorful, super healthy salad.

Sweet Potato, Black Bean & Couscous Salad w/ Sweet Lime-Ginger Dressing
Serves 4
So much fresh flavor going on in this oil-free, plant-based salad!
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307 calories
59 g
0 g
2 g
15 g
0 g
246 g
205 g
4 g
0 g
0 g
Nutrition Facts
Serving Size
246g
Servings
4
Amount Per Serving
Calories 307
Calories from Fat 16
% Daily Value *
Total Fat 2g
3%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 205mg
9%
Total Carbohydrates 59g
20%
Dietary Fiber 12g
48%
Sugars 4g
Protein 15g
Vitamin A
245%
Vitamin C
24%
Calcium
11%
Iron
23%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Dressing
  1. 1 Tbsp. rice wine vinegar
  2. 2 Tbsp. fresh lime juice
  3. 1/2 tsp. agave nectar (or your favorite sweetener)
  4. 1 tsp. low sodium tamari or soy sauce
  5. 1 tsp. white miso paste
  6. 1/4-1/2 tsp. chile garlic paste
  7. 2 cloves garlic, minced
  8. 1/2 tsp. fresh grated ginger
  9. dash black pepper
Salad
  1. 2 sweet potatoes, roasted, cooled, peeled and cut into chunks
  2. 1 15 ounce can black beans, rinsed and drained
  3. 3/4 cup edamame (thawed if frozen)
  4. 2 Tbsp. red onion, chopped
  5. 2/3 cup (dry) whole wheat couscous, cooked and well-drained
  6. 2 Tbsp. fresh cilantro, chopped
  7. 2 Tbsp. fresh mint, chopped
  8. 2 Tbsp. fresh basil, chopped
  9. 4 cups fresh spinach, torn or chopped
Instructions
  1. Whisk together all dressing ingredients together and set aside.
  2. Gently stir all of the salad ingredients - except the spinach - together, then add the dressing and stir again. Divide the spinach between four big plates or bowls and top with the salad.
beta
calories
307
fat
2g
protein
15g
carbs
59g
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an unrefined vegan http://anunrefinedvegan.com/
Basil, Ginger, LimesFor a quick side dish, I mixed together a splash of vegetable broth, soy sauce, white miso paste, ground black pepper and a clove of garlic (minced) and tossed in two sliced two zucchinis.  Baked it at 425F until the zukes were tender (turning now and again).  Pretty durn tasty.

Zucchini

30 thoughts on “7 Days of Salad. Day 4: Sweet Potato, Black Bean & Couscous with Sweet Lime-Ginger Dressing

  1. Richgail Enriquez

    You have a greenhouse? That’s so cool…even cooler that a basil sprouted out of nowhere. Your salad challenge could’ve never been more timely =)

    Reply
    1. An Unrefined Vegan

      Yeah, we put it up this past winter – it’s wonderful. Had fresh greens even while it was cold outside. Now we have tomatoes, peppers and carrots in there – plus some basil we deliberately planted ;-).

      Reply
  2. d'liteful cravings

    You put so much time and passion into your salads! I’m inspired, I on the other hand am so lazy! It’s just putting whatever I have in the fridge together and that’s it! 🙂

    Love this salad so by far – all my favourite flavours and ingredients!

    Reply
  3. Pingback: Sweet Potato, Black Bean & Couscous with Sweet Lime-Ginger Dressing | veggie4ayear

  4. Pingback: Creamy Tomato Soup | anunrefinedvegan

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