Chile and Lime Veggie Bowls

Ingredients:

1 Tbsp. soy sauce

1-2 Tbsp. lime juice

1 tsp. chili powder

1 tsp. fresh oregano or 1/2 tsp. dried
1 Tbsp. olive oil

2 medium sweet potatoes, peeled and cut in 1-inch cubes

1 15-oz. can black beans, rinsed and drained

1 cup sliced cherry or grape tomatoes

1 cup shelled edamame

1 medium avocado sliced

large cabbage/iceberg or boston lettuce (I’m not a huge fan of cabbage)

1/4 cup thinly sliced green onions

lime wedges (optional)

Directions

~ Make Dressing; set aside *if you remember make it the night before

Yogurt-Lime Dressing

In small bowl combine 1/2 cup plain low-fat yogurt, 2 TBS lime juice, 1 TBS soy sauce, 1 TBS chili powder, 1 clove minced garlic, 2 TBS chopped cilantro, 1TBS chopped chives.  Salt & Pepper to Taste. Whisk in 1/4 cup olive oil until well combined.

~ In a zip lock bag combine diced potatoes, soy sauce, lime juice, chili powder, oregano, and olive oil; add diced sweet potatoes and toss to coat. Roast at 425° for 30-40 minutes on a foiled cookie sheet or until done.

~ Divide potatoes, beans, tomatoes, edamame, and avocado among cabbage leaves. Sprinkle with green onions.

Drizzle with the dressing and wrap it all up!

You can add grilled chicken if you want to it be heartier.