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lunch
Black Bean and Sweet Potato Salad
PreconceptionMexican-InspiredEasyServes 240 min
Roasted sweet potato cubes and black beans tossed with a lime vinaigrette.
Complex carbohydrates and fiber from the sweet potatoes and black beans support a healthy gut and hormone balance for both of you. Folate and iron in the beans build protective stores for her and support healthy sperm DNA for him, while pumpkin seeds deliver a crucial boost of zinc for male fertility. The colorful produce provides plenty of antioxidants to protect developing egg and sperm cells.
View Nutrition Facts
One serving≈480 kcal · 16 g protein
Calories480 kcal
Protein16 g
Carbs59 g · 10.1g sugar
Fat23 g · 3.5g sat
Fiber15 g
Sodium1,111 mg
Folate188 mcg DFE
Iron5.4 mg
Calcium110 mg
Choline57 mg
Iodine68 mcg
Zinc2.9 mg
from its ingredients
Ingredients
2 sweet potatoes, peeled and cubed
2 tbsp olive oil, divided
½ tsp salt
¼ tsp black pepper
1 tsp cumin, divided
1 can black beans, rinsed and drained
1 red bell pepper, diced
½ red onion, finely diced
1 lime, juiced
½ cup cilantro, chopped
¼ cup pumpkin seeds, toasted
Method
- 1Preheat oven to 400°F (200°C). Toss the cubed sweet potatoes on a baking sheet with 1 tablespoon of olive oil, salt, black pepper, and half of the cumin. Roast for 20-25 minutes until tender and slightly caramelized.
- 2In a large serving bowl, whisk together the remaining 1 tablespoon of olive oil, lime juice, and the remaining half of the cumin.
- 3Add the rinsed black beans, diced red bell pepper, red onion, and cilantro to the bowl. Stir to combine with the dressing.
- 4Once the sweet potatoes are done roasting, let them cool slightly, then gently fold them into the salad.
- 5Top with toasted pumpkin seeds right before serving to maintain their crunch.
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