Sweet Potato Red Bean Berebere Salad
This quick and easy, high protein and super filling Ethiopian inspired sweet potato bean berebere salad is simple to make but is loaded with so much flavor!
Ingredients
- 1 Sweet potato medium sized
- 1 Can Red Kidney Beans aka 1.5 cups measured
- 3 Handfuls Spring Salad Mix
- 1 Tablespoon Berebere Seasoning
- 1 Teaspoon Onion Powder
- 1 Teaspoon Garlic Powder
- Salt
- Handful Cherry Tomatoes
- 1 Tablespoon Nutritional Yeast
- 1/2 Tablespoon Balsamic Vinegar
- 1 Tablespoon Coconut Aminos
- 2 Tsp Dried Basil
- 1/2 Tablespoon Oil I used avocado
Instructions
- Slice your sweet potato into preferred cuts. With your drained and dried red beans, toss the potato and beans with the berebere onion powder, garlic powder, and oil.Put this into the air fryer or oven at 375 F/191 C for 11-16 minutes.
- While the food is cooking, grab your plate and fill it with your spring salad mix. Then, slice your cherry tomatoes in half and sprinkle them on top of the salad mix as well.
- Now, you may also sprinkle the salad with your nutritional yeast, dried basil, balsamic vinegar, and coconut aminos.
- Once the food is cooked, you can either allow it to cool for a few minutes or top it immediately on the salad. Enjoy!