Black Bean and Sweet Potato Salad

A RAINBOW LUNCH

If you've followed me on Instagram for a while, you will see that I always bulk make my lunch salads for 3-4 days at a time. However, I always forget to write down the quantities to share with you - but this time I remembered, and hopefully I will continue to do so, so I can share more lunch recipes with you! As my husband and I work in the hospital and my husband particularly has crazy shifts, having lunches ready just to grab out the fridge has made our weekdays so much easier. It also means that we know we are having a healthy and nutritious lunch rather than just relying and spending too much money on the hospital canteen.

If you try this recipe and love it, please make sure to tag me in your Instagram posts @the_happy_oat ! As I would love to see your creations!

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Serves: 3. Preparation time: 15mins. Cooking Time: 20mins

INGREDIENTS

• 1 medium sweet potato

• 1 tin black beans

• 100g spinach (roughly chopped)

• 1/2 cup sweetcorn

• 1 red bell pepper (diced)

• 1 yellow bell pepper (diced)

• 1/3 cucumber (sliced into quarters)

• 1 tbsp olive oil

• 1 tbsp tomato puree

• 2 tsp cumin

• 2 tsp smoked paprika

• Feta to crumble on top

METHOD

1. Start by chopping the sweet potato into bite size cubes. Place on a baking tray and toss with olive oil, 1 tsp cumin and 1 tsp smoked paprika and roast at 200c for 20 minutes.

2. Drain and rinse the black beans, spread across a baking tray and mix in tomato puree, 1 tsp cumin and 1 tsp smoked paprika. Roast on 2nd shelf in oven at 200C for 15 minutes.

3. Prepare your 3 lunch boxes. Start by dividing your spinach across the bottom of each lunch box, then equally add your pepper, cucumber and sweetcorn across each.

4. Once your sweet potato and black beans are cooked, leave to cool before adding them to your lunch boxes.

5. Crumble feta on top and enjoy!

Happy Cooking!

Ruth xxx