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Cube your sweet potato and either roast it in the oven (recipe coming soon!), or boil it until it's soft. These can be pre-made and stored in the fridge, and then reheated as you need them.
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In a pot on the stove, heat black beans and chickpeas, either separately or together. Stir occasionally, should only take about 5 minutes.
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Build your bowls - starting with your spinach, layer warm beans and chickpeas over top, then sweet potatoes, cabbage, and avocado.
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Top with Chive and Dill Greek Yogurt Salad Dressing.