|1 cup||(1/2-inch) cubed peeled sweet potato|
|1/4 cup||banana chutney|
|2 tbsp||fresh lime juice|
|2 tsp||olive oil|
|1 tsp||Dijon mustard|
|1||garlic clove, minced|
|1/2 cup||sliced green onions, divided|
|1||(15-ounce) can black beans, rinsed and drained|
|3 cups||torn spinach|
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.
Yield - 3 servings.
Source: Cooking Light, May 1998