Friday, March 30, 2012

Roasted Sweet Potato and Black Bean Salad

I am always looking for new healthy recipes and this one is a winner! I have made it several times since. I love sweet potatoes and black beans (check out the Sweet Potato Black Bean Chili Recipe!). I have tried the salad with cilantro instead of mint and adding avocados. It has always turned out delicious! I hope you like it too!

Roasted Sweet Potato and Black Bean Salad
Adapted from Self.

Cooking spray
2 large sweet potatoes (about 1 1/2 lbs.), peeled and cut into 1-inch pieces
1 tsp salt, divided
1/2 tsp pepper, divided
1/4 cup lime juice, plus wedges for garnish
1 tbs balsamic vinegar
1 tbs chopped garlic
1 can black beans, rinsed and drained
1 cup halved cherry tomatoes
1/2 cup thinly sliced orange or red bell pepper
1/2 cup thinly sliced scallions
1/3 cup chopped fresh mint
4 cups baby arugula

Heat oven to 375F. On a baking sheet coated with baking spray, place potatoes in a layer; sprinkle with 1/2 tsp salt and 1/4 tsp pepper. Bake until tender, 20-25 minutes; let cool. In a bowl, whisk juice, vinegar, garlic, remaining 1/2 tsp salt and 1/4 tsp pepper. Add potatoes, beans, tomatoes, bell pepper, scallions and mint; toss; serve over arugula, and garnish with lime wedges.

1 comment:

  1. Can't wait to try this! It looks amazing. Yumm.