1/4 cup banana chutney (such as Busha Browne's Original)
2 tablespoons fresh lime juice
2 teaspoons olive oil
1 teaspoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon pepper
1 garlic clove, minced
1/2 cup sliced green onions, divided
1 (15-ounce) can black beans, rinsed and drained
3 cups torn spinach
How to Make It
Steam sweet potato, covered, 5 minutes or until tender, and cool. Combine chutney and next 6 ingredients (chutney through garlic) in a large bowl; stir well with a whisk. Add sweet potato, 1/4 cup onions, and beans; stir well to coat. Place 1 cup spinach on each of 3 plates; top with 2/3 cup bean mixture. Sprinkle evenly with 1/4 cup onions.
So yummy, healthy and easy to make. Who has banana chutney in their fridge? I used mango and added some chopped banana. You could add raisins or cranberries to this. Or pineapple. We fed two for dinner and leftovers for me for lunch tomorrow. Pretty sure I used 2 cups of sweet potatoes.
I served this for a luncheon and everyone asked for the recipe. It is very attractive, healthy and tasty. . . .
I didn't bother to shop for banana chutney, I used the mango chutney I already had in my refrigerator. . . .
I saved time and dirty dishes by putting the raw sweet potato in a microwave-safe casserole dish, and microwaving 5-10 minutes until the sweet potato was tender. Then I added the rest of the ingredients to the casserole dish. . . .
I used whole leaves of baby spinach rather than tearing up regular spinach.
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