THE DISH

Browned sweet potatoes paired with a meaty eggplant sauce and black beans make this a hearty hash you’ll love for breakfast, dinner or a post-workout meal. Includes our Sweet Potato Ribbons, our Eggplant Caponata and our Cucumber Corn Black Bean Salad

HEAT
1 tbsp olive oil in a skillet over medium-high heat
COOK
1 bag Sweet Potato Ribbons for 4-6 minutes, until slightly browned and crispy
MIX IN
4 tbsp Eggplant Caponata + 1 container Cucumber Corn Black Bean Salad and cook for 3-4 minutes until combined and tender

Did you know? This dish has 10 grams of fiber, which is 40% of your daily fiber needs. 

WHAT'S INSIDE
  • V
    Vegan
  • G
    Gluten-free
  • P
    Rich in Vitamin A
  • P
    Rich in Fiber

Ingredients for Sweet Potato Ribbons: Fresh-Cut Sweet Potato 

Ingredients for Eggplant Caponata: Eggplant, Tomatoes (Tomatoes, Tomato Juice, Citric Acid, Calcium Chloride), Water, Onion, Distilled Vinegar, Extra Virgin Olive Oil, Tomato Paste, Garlic (Including Dehydrated Garlic), Salt, Spice, Xanthan Gum

Ingredients for Cucumber Corn Black Bean Salad: Black Beans, Kidney Beans, Green Peppers, Cucumbers, Corn, Onions, Sunflower Oil, Olive Oil, Vinegar, Sea Salt, Parsley, Garlic, Citric Acid, Black Pepper

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