Roasted Sweet Potato Salad with Black Beans and Chili-Lime Dressing
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 medium sweet potatoes (about 1 1/2 pounds), peeled and cut into 1-inch chunks1 large onion, preferably red, chopped1/2 cup extra virgin olive oilSalt and freshly ground black pepper1 to 2 tablespoons minced fresh hot chili, like jalapeņo1 clove garlic, peeledJuice of 2 limes2 cups cooked black beans, drained (canned are fine)1 red or yellow bell pepper, seeded and finely diced1 cup chopped fresh cilantro
1. Heat oven to 400 degrees. Put sweet potatoes and onions on a large baking sheet, drizzle with 2 tablespoons 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 dressing.
2. Put chilies in a blender or mini food processor along with garlic, lime juice, remaining olive oil and a sprinkle of salt and pepper. Process until blended.
3. Put warm vegetables in a large bowl with beans and bell pepper; toss with dressing and cilantro. Taste and adjust seasoning if necessary. Serve warm or at room temperature, or refrigerate for up to a day.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user RYANHD.
2. Put chilies in a blender or mini food processor along with garlic, lime juice, remaining olive oil and a sprinkle of salt and pepper. Process until blended.
3. Put warm vegetables in a large bowl with beans and bell pepper; toss with dressing and cilantro. Taste and adjust seasoning if necessary. Serve warm or at room temperature, or refrigerate for up to a day.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user RYANHD.
Nutritional Info Amount Per Serving
- Calories: 258.2
- Total Fat: 14.5 g
- Cholesterol: 0.0 mg
- Sodium: 300.6 mg
- Total Carbs: 29.3 g
- Dietary Fiber: 6.3 g
- Protein: 5.3 g
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