roasted sweet potato salad


  • 1 medium sweet potato, peeled and cut into 1-inch chunks
  • 1 half of a red or yellow bell pepper, seeded and finely diced
  • half of 1 jalapeno, minced
  • 1 clove garlic, minced
  • a few tbs. chopped red onion
  • zest of 1 lemon or lime
  • 1 cup black beans
  • 1/3 cup chopped fresh cilantro

 Heat oven to 400 degrees. Put sweet potatoes, jalapenos, red peppers and garlic on a large baking sheet, drizzle with olive oil, toss to coat and spread out in a single layer. Sprinkle with salt and pepper. Roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, 30 to 40 minutes. Remove from oven; keep on pan until ready to mix with other ingredients.

Combine red onion, lemon/lime zest, black beans, and cilantro in a small bowl.  Add sweet potato mixture and drizzle with a little more olive oil.  Season with salt, pepper, and maybe a drop of honey.  Serve warm or at room temperature, or refrigerate for up to a day.

Source: Pinch of Yum via Food Gawker


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