Black Bean Sweet Potato Lime Detox Salad (Vegan,GF)

While I’ve been detoxing my liver since December, and no its not because I drink excessively, lol. However, it is because my liver has been sluggish and I know when I’m feeling sluggish, low energy, not sleeping well and etc. that its usually my liver.

Now this can fluctuate with my cycle as when our bodies go though floods of progesterone or Estrogen its taxed and needs support just in our daily lives! In addition to the endocrine system, our liver is the first pass that everything that comes into our bodies through our respiratory system, though physical contact or from the food that we eat. Everything has to first filter through the liver. Hence, its importance to keep things squeaky clean!

So every 3 months I do a system clean out and it usually involves a liver cleanse of some sort. This one also includes supportive foods, supplements and plenty of water.

This salad has become a favorite and go-to, one because its extremely filling with fiber and protein in the beans, but the sweet potatoes are such a great source of whole grains that also manage to contain vitamin A and antioxidants which help to reduce inflammation in the body. Additionally, with the garlic you have all of the heart health benefits and immune boosting properties. Lastly, the cilantro is a fan favorite for liver detoxification. People love it in smoothies and any way they can add it to their diet. I wasn’t a fan, but I’ve taken to it with salads like this because I do feel it gives it some added flare.

So now we know this salad is extremely nutrient dense, filled with plants and an assortment of colors, contains loads of fiber and tastes good, how is this not a lunch staple?!? You’re welcome. Now it is!

I love to eat it alone or add to salads and I make a huge batch so it lasst me all week to make my life easier! The less prep the better!

Now, without further adu, here is the recipe!

ingredients:

• 2 cups cooked black beans

• 2 chopped and diced sweet potatoes

• 2-4 garlic cloves chopped

• 1 cup cilantro chopped

• ¼ cup lime juice

• Sea salt

• 1 pepper chopped

• ½ red onion chopped

Directions:

1. Preheat oven to 400 degrees F. Chop sweet potatoes in small cubes and place on baking sheet lined with parchment paper. Unpeel your garlic and leave the garlic cloves scattered on the baking sheet. Add sea salt and bake for 20-25 min or until potatoes are lightly browned.

2. Place all of the remaining ingredients in large bowl while potatoes and garlic are baking. Add black beans, cilantro, sea salt, pepper and red onion. Add line juice and toss well.

3. Remove sweet potatoes and garlic from oven and chop garlic cloves and add to bean mixture and toss. You can either keep the sweet potatoes separate or add them in. I prefer my sweet potatoes to be crispy rather than moist so I keep them separate. So for future meals, I’ll get combine them into a dish when I’m ready to eat.

4. Serve warm or cold. If you are re-using after the first use, then do it warm or cool at your discretion. to be honest its based on my mood and where I am in my cycle if I want them warm or cold. They can always be added to any salad or atop a bed of greens to get even more of those greens in!