Sometimes you need to change things up. Try something new.
While staring into my pantry trying to get inspired, I noticed the 2 large sweet potatoes looking at me that I bought last week. It’s finally feeling “summer-ish” here, so salad always comes to my mind. They were crying to be used, so my mission was ON.
You really can find everything on the internet…just ask Google a couple questions and WAH LAH…answers…sometimes WAY more than you want or need.
I typed in sweet potato salad and found what I was looking for…something clean, simple and had ingredients I already had on hand. My recipe is a tad different from the original recipe, but still close.
Enjoy and put your own twist on it…I’m thinking some diced jalapenos will make it into mine the next time!
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Roasted Sweet Potato Salad
Ingredients
Salad
- 2 very large sweet potatoes peeled and cut in 3/4 inch cubes
- 1 T olive oil
- 1 t salt and pepper
- 15 ounce can black beans drained and rinsed
- 1 bunch green onions thinly sliced
- 1 large red bell pepper diced small
- 1 cup corn I used 2 ears of cooked corn on the cob…can use thawed frozen or canned
- 1 bunch cilantro chopped finely
- 3 T hemp hearts great to add in for so many healthy reasons!
Dressing
- 2 T olive oil
- 2 T Dijon mustard
- 2 T lemon or lime juice
- 1 T honey or agave use 2 T if you like a bit more sweetness
- salt and pepper to taste
- cayenne pepper optional, to taste
Instructions
- Preheat oven to 425.
- Toss cubed sweet potatoes in olive oil and salt and pepper, spread on a baking sheet lined with parchment paper or foil.
- Roast for 20 minutes, check and if fork tender, remove, or add more time if needed.
- While potatoes are roasting, combine beans, pepper, onion, corn, cilantro and hemp hearts in a medium bowl and make the dressing.
- Add the cooked sweet potatoes and the dressing and toss. taste for seasoning.