This sweet potato and black bean bowl is a nutrient-dense, plant-based, pregnancy-friendly meal! It’s rich in iron, fibre and beta-carotene, and helps support foetal development and maternal digestion. The dish is completely modifiable, easy to prepare and safe if following simple food hygiene rules.
Key Nutritional Benefits
- Sweet Potatoes: Loaded with beta-carotene, vitamin C, and fibre to naturally increase iron absorption and support healthy digestion.
- Black Beans: Packed with plant-based protein and iron to help maintain healthy haemoglobin levels during pregnancy.
- Avocado: Rich in healthy fats and folate to support your baby’s brain and tissue development.
ALSO READ: Pregnancy Power Veggie Salad: A Nutrient-Rich Salad for Expecting Moms
Pregnancy-Friendly Sweet Potato & Black Bean Bowl
Course: MainDifficulty: Easy2
servings15
minutes25
minutes520
kcalThis sweet potato and black bean bowl is a nutrient-dense, plant-based, pregnancy-friendly meal! It’s rich in iron, fibre and beta-carotene, and helps support foetal development and maternal digestion.
Ingredients
2 sweet potatoes
1/2 teaspoon sea salt
1 head Romaine (or your favorite greens)
1 can Black Beans, drained and rinsed
1 cup Tomatoes, diced
1 can Corn, drained and rinsed
1 cup Salsa, divided
2 Avocados
Directions
- Preheat oven to 400 degrees.
- Wash and peel 2 sweet potatoes. Cube them into bite sized pieces and place them on a cookie sheet covered with parchment paper. Sprinkle salt on the potatoes and bake for 40 minutes. Allow to cook before eating.
- Assemble the bowl, starting with a layer of romaine or greens of your choice, add in black beans, cooked sweet potatoes, corn, tomatoes, and avocado. Top the bowl with your favorite salsa.
Notes
- You can also use fresh lime, cilantro, fresh jalapeno, sauerkraut, and any other veggies that need to be used up.