0.0 – 0 reviews • Beans and Legumes
| Level: |
Easy |
| Total: |
50 min |
| Prep: |
10 min |
| Cook: |
40 min |
| Yield: |
4 servings |
Ingredients
- 4 medium sweet potatoes (about 1 1/2 pounds), peeled and cut into 1-inch chunks
- 1 large onion, preferably red, chopped
- 1/2 cup extra virgin olive oil
- Salt and freshly ground black pepper
- 1 to 2 tablespoons minced fresh hot chili, like jalapeno
- 1 clove garlic, peeled
- Juice of 2 limes
- 2 cups cooked black beans, drained (canned are fine)
- 1 red or yellow bell pepper, seeded and finely diced
- 1 cup chopped fresh cilantro
Instructions
- 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.
- 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.
- 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.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
501 |
| Total Fat |
28 g |
| Saturated Fat |
4 g |
| Carbohydrates |
56 g |
| Dietary Fiber |
14 g |
| Sugar |
7 g |
| Protein |
11 g |
| Cholesterol |
0 mg |
| Sodium |
950 mg |