Makes 2 to 4 servings
This salad is hearty and full of vibrant flavor from cilantro, limes, and optional jalapeños. It will keep well in the fridge, so make a double batch and you’ll be able to enjoy it all week long. You can also try this salad scooped into lettuce cups or wrapped up in gluten-free, corn-free tortillas.
2 sweet potatoes, diced
6 garlic cloves, unpeeled
½ red onion, finely diced
1 red bell pepper, diced
2 cups cooked black beans
¼ cup chopped cilantro
8 cups leafy greens (optional)
Salt to taste
SPICY LIME “VINAIGRETTE”
½ cup loosely packed cilantro
2 tablespoons lime juice
2 tablespoons raw honey
¼ teaspoon sea salt
2 garlic cloves
½ ripe jalapeño (optional)
½ cup water
Preheat the oven to 425°F.
Spread out the sweet potatoes and the garlic cloves on a baking tray lined with parchment paper and place in the oven. Roast the sweet potatoes and garlic for 20 to 30 minutes, until the sweet potatoes are fork-tender.
Peel and mince the roasted garlic cloves (taking care not to burn your fingers).
Place the roasted sweet potatoes, red onion, red bell pepper, minced roasted garlic, and black beans into a mixing bowl and stir to combine.
To make the Spicy Lime “Vinaigrette,” place all the dressing ingredients in the blender and blend until a smooth, thin sauce forms.
This salad can be eaten warm or chilled. Immediately prior to serving, toss the sweet potato and black bean mixture in the Spicy Lime “Vinaigrette.” Serve garnished with chopped cilantro and over a bed of leafy greens. If desired, add an extra sprinkle of sea salt to taste.
TIPS:
• It’s best to taste a small bite of the jalapeño you’re using to determine how spicy it is. For a spicier dressing, add a larger piece of the jalapeño. For a milder dressing, use a smaller piece of the jalapeño and even remove the seeds, which contain most of the spiciness. If you can’t find red, ripe jalapeños, substitute with a different type of ripe hot pepper.
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