1
Mix the herbs with one tablespoon of olive oil.
2
Sauté the sweet potato cubes with half the herb mixture in a frying pan until they are cooked through (15 minutes).
3
Gently heat up the black beans in a pan together with the other half of the herb mixture.
4
Place spinach, beans, cucumber and sweet potatoes into a bowl. Dress with lime juice and the pomegranate seeds.
