Monday, July 25, 2011

Monday Delectables: Sweet Potato & Black Bean Salad


So much so, I use to eat them for breakfast. lunch. dinner. not always on the same day because that would be waaaayyyy to much sugar!  RIGHT??
A couple weeks back I was staying at my parents house and thought I’d experiment with this recipe. It’s how I earn my keep, cooking, baking and helping them eat their food....LOL Tough, I know. My mom won’t go near sweet potatoes, but my dad, can’t get enough. Like father like son! After I had mixed everything together, dad and I dove in with our forks. Silence, followed by growing smiles. Success!
This to me, is a bowl of comfort and with all my travels, that’s exactly what I needed. The black beans add just enough protein and the warm sweet potatoes mixed with the citrus and fresh cilantro.  So good, I’ve made it three times already.
This dish would go great with a grilled piece of white fish or chicken to make for a heartier meal. Another option, which I’ve been enjoying is eating this leftover for lunch, served cold. Or enjoy as is -  you really can’t go wrong!
Any sweet potato lovers out there?? Raise your hands high.
Roasted Sweet Potato and Black Bean Salad

PRINT Recipe
  • 3 large sweet potatoes, peeled and cut into chunks, approx 1″
  • 1 large onion, chopped  – I used sweet onion, but red would work well
  • 3 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt + pepper, to taste
  • 2 cloves garlic, peeled and minced
  • 3 tablespoons fresh lime juice
  • 1/2 teaspoon ground cumin
  • 1 (14oz) can of black beans, drained and rinsed
  • 1 cup fresh cilantro, finely chopped
Optional – red bell pepper, chopped
Preheat oven to 400 F.
Place your chopped sweet potatoes and onions onto a baking sheet, then drizzle about a tablespoon of olive oil – I use my clean hands to carefully toss. Sprinkle salt + pepper. Bake for 30-35 minutes. I suggest tossing veggies after 15 minutes to ensure even cooking. Once the sweet potatoes and onions are nicely golden, remove from the oven. To keep warm, leave on the baking sheet and cover with foil.
Dressing: In a small bowl, mix together 2 tablespoons of olive oil, salt, garlic, fresh lime juice, cilantro, and cumin.
In a large serving bowl, toss in roasted sweet potatoes, onions, black beans and then carefully pour the dressing, mix well.
Serve warm and enjoy!
Makes about 4 servings.

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