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.

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Sweet Potato, Black Bean & Couscous Salad w/ Sweet Lime-Ginger Dressing

So much fresh flavor going on in this oil-free, plant-based salad!

Ingredients

Dressing

  • 1 Tbsp. rice wine vinegar
  • 2 Tbsp. fresh lime juice
  • 1/2 tsp. agave nectar (or your favorite sweetener)
  • 1 tsp. low sodium tamari or soy sauce
  • 1 tsp. white miso paste
  • 1/4-1/2 tsp. chile garlic paste
  • 2 cloves garlic, minced
  • 1/2 tsp. fresh grated ginger
  • dash black pepper

Salad

  • 2 sweet potatoes, roasted, cooled, peeled and cut into chunks
  • 1 15 ounce can black beans, rinsed and drained
  • 3/4 cup edamame (thawed if frozen)
  • 2 Tbsp. red onion, chopped
  • 2/3 cup (dry) whole wheat couscous, cooked and well-drained
  • 2 Tbsp. fresh cilantro, chopped
  • 2 Tbsp. fresh mint, chopped
  • 2 Tbsp. fresh basil, chopped
  • 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.

Nutrition

  • Serving Size: 4
  • Calories: 307
  • Sugar: 4
  • Sodium: 205
  • Fat: 2
  • Saturated Fat: 0
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 59
  • Protein: 15
  • Cholesterol: 0

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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