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Oncology Nutrition

Sep 14, 2021, 16:42 PM by OnCenter

Our oncology dietitian nutritionists provide personalized food and supplement recommendations to correct nutritional deficiencies and help enhance nutritional health and well-being during and after treatment. Individuals currently in treatment or within one year of their last treatment may receive nutrition counseling free-of-charge. (805) 879-5652




  • 4 sweet potatoes, cut into wedges, each about 1/4 to 1/2 inch thick
  • Smoked paprika or ground cumin, to taste
  • 1 tablespoon olive oil
  • 1/2 cup onion, chopped
  • 2 cups black beans, cooked, rinsed
  • 1 cup salsa (optional)
  • 1 cup red or green peppers, diced
  • 1 cup tomato, chopped
  • 1/2 cup fresh cilantro or parsley, chopped (optional)
  • 1/2 cup Kalamata olives, chopped (optional)
  • Guacamole (optional)
  • Sunflower seeds, handful (optional)
  • Salt and pepper to taste


  1. Preheat oven to 400°F.
  2. Place sweet potato wedges in a single layer on an oiled or nonstick baking sheet. Sprinkle with smoked paprika or cumin and bake for 40-50 minutes, or until soft on the inside and crispy on the outside, flip after 20 minutes.
  3. Warm olive oil in a skillet, add onions and sauté for 2 minutes.
  4. Add black beans to skillet and heat to desired temperature.
  5. Place wedges on a plate and top with remaining ingredients.

Adapted from The Fab Four Cookbook by Rosane Oliveira, PhD.