Roasted Poblano and Sweet Potato Salad
Ingredients
-
2.5
lbs.
sweet potatoes
-
2
pieces
poblano peppers
-
1
15 oz. can
black beans
-
1
cup
frozen corn kernels
-
¼
cup
diced red onion (optional)
-
1
piece
lime
-
3
Tbsp
olive oil
-
1
bunch
fresh cilantro
-
2
tsp
ground cumin
-
½
tsp
salt
Instructions
- Preheat the oven to 400°F on the broiler setting and prepare a baking sheet with foil.
- Spray the poblanos with non-stick spray and roast under the broiler for 15 minutes on one side, then flip and broil for another 5 minutes until blistered.
- While the peppers roast, peel and cut the sweet potatoes into 1-inch chunks, then toss with olive oil, cumin, salt, and chopped cilantro.
- Once the peppers are done, place them in a resealable bag to steam and cool.
- Change the oven setting to bake at 400°F and roast the sweet potato chunks for 30 minutes, stirring halfway through.
- Drain and rinse the black beans, thaw the corn, and finely chop the red onion if using.
- Peel the cooled poblanos, remove seeds and stems, and chop the flesh.
- Mix the roasted sweet potatoes with the poblanos, beans, corn, onion, lime juice, and remaining cilantro, then serve warm or cold.
Nutrition Facts (estimated)
Servings
8
Calories
300
Total fat
11.73g
Total carbohydrates
44.04g
Total protein
7.83g
Sodium
606.3mg
Cholesterol
0mg
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