1cupwhite cannellini or black beanscooked and drained
1green oniongreen portion only, sliced
⅓cupchopped or torn cilantro
grated parmesan cheeseoptional
crushed red pepper flakesoptional
Avocado La Crema Sauce
¼cupavocado- or olive oil–based mayo
2Tablespoonsavocado oil or olive oil
pinchof garlic powder
Preheat the oven to 400°F. Line a baking sheet with foil or coat it well with cooking oil.
To make the sweet potato chips, toss the sweet potato slices with olive oil, salt, pepper and garlic powder. Place the sweet potato slices on the baking sheet and arrange the cheese slices on top. Bake for 20 minutes, or until the cheese is melted and the edges of the sweet potatoes are crispy. Broil for the last few minutes for extra-crispy chips. Remove and let cool slightly.
To make the avocado la crema sauce, if using, add all ingredients to a blender and blend well until creamy.
For the bowls, divide the sweet potato chips evenly between the two serving bowls. Add the greens, beans and avocado. Top each bowl with the jalapeño, green onions and cilantro. Season with salt and pepper to taste. Drizzle on the avocado sauce, if desired, and Tabasco. Sprinkle with the parmesan and crushed red pepper, if desired.
Recipe reprinted with permission from Nourishing Superfood Bowls by Lindsay Cotter.