Ingredients
| Quantity | Ingredients |
|---|---|
| 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 |
| 1/8 tsp | salt |
| 1/8 tsp | 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 |
Directions
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
Source: www.cookinglight.com