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Warm Root Veggie Salad & Smoky Black Beans

Parboil sweet potatoes: Peel and dice sweet potato. Take diced potatoes and place into soup pot with cold water. Bring potatoes to a boil for 5 minutes. Drain and set aside. Making smoky black beans: mix beans with paprika and cumin, salt, and pepper. Lightly mash beans so they combine. Set aside and let flavors meld. Peel and dice onion, carrot, asparagus, and beets. Toss those veggies into large. . .

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Servings: 1

Prep Time: 00:05

Cook Time: 00:15

Main Ingredients

1 onion, diced

1 medium carrot, cut into coins

1 small sweet potato, cubed

10 slices frozen beets, cut into quarters

15 asparagus spears, chopped

1 tbsp coconut oil

himalayan sea salt, to taste

ground black pepper, to taste

1/2 cup black beans

1/4 tsp paprika

1/2 tsp cumin

salad greens

avocado, quartered

Preparation

1Parboil sweet potatoes: Peel and dice sweet potato. Take diced potatoes and place into soup pot with cold water. Bring potatoes to a boil for 5 minutes. Drain and set aside.

2Making smoky black beans: mix beans with paprika and cumin, salt, and pepper. Lightly mash beans so they combine. Set aside and let flavors meld.

3Peel and dice onion, carrot, asparagus, and beets. Toss those veggies into large skillet which has been preheated over medium high heat with 1 tbsp coconut oil.

4Add in parboiled sweet potato to skillet. Stir to combine. Add in smoky black beans and cook until golden brown and toasty.

5Serve over salad greens with quartered avocados.

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