Roasted Sweet Potato Salad
Ingredients
-
1
medium
sweet potato, peeled and cut into 1-inch chunks
-
½
of a
red or yellow bell pepper, seeded and finely diced
-
½
of 1
jalapeno, minced
-
1
clove
garlic, minced
-
a few
tbs.
chopped red onion
-
zest of 1
lemon or lime
-
1
cup
black beans
-
⅓
cup
chopped fresh cilantro
Instructions
- Preheat the oven to 400 degrees.
- On a large baking sheet, combine sweet potatoes, jalapenos, red peppers, and garlic. Drizzle with olive oil, toss to coat, and spread in a single layer. Season with salt and pepper.
- Roast in the oven for 30 to 40 minutes, turning occasionally, until the potatoes are browned and tender.
- In a small bowl, mix red onion, lemon/lime zest, black beans, and cilantro.
- Add the roasted sweet potato mixture to the bowl and drizzle with more olive oil. Season with salt, pepper, and a drop of honey if desired.
- Serve warm, at room temperature, or refrigerate for up to a day.
Nutrition Facts (estimated)
Servings
2
Calories
250
Total fat
7g
Total carbohydrates
40g
Total protein
10g
Sodium
300mg
Cholesterol
0mg
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