Enjoy a delightful, healthy roasted sweet potato salad, perfect for gatherings and celebrations. This simple homemade recipe is both nutritious and flavorful, offering a colorful blend of vegetables and herbs.
4medium sweet potatoespeeled and chopped (approximately 2 lb before peeling)
1red bell pepperdiced
1oniondiced
2tspminced garlic
3tbspoilor use cooking spray for a fat-free option
1/2tspsaltplus optional pepper to taste
2tbsplime juice
1can black beansor 1 1/2 cups cooked
Optional: 1 cup canned or cooked corn
3/4cupfresh cilantrochopped (optional)
Instructions
In a large mixing bowl, combine the chopped sweet potatoes and diced onions with 1 1/2 tablespoons of oil (or a light spray for a fat-free version) and the minced garlic. Season with salt and pepper as desired. Spread the mixture in a single layer across two parchment-lined baking sheets.
Place the baking sheets on the center rack of an oven that has not been preheated. Set the oven to 450°F and bake for 35 minutes or until the sweet potatoes are tender and cooked through.
While the sweet potatoes are roasting, prepare the remaining ingredients in a large bowl: diced red bell pepper, black beans, corn (if using), and chopped cilantro.
Once the sweet potatoes are done, add them to the bowl with the other ingredients. Drizzle with lime juice and gently toss to combine. Adjust seasoning as needed.
Serve immediately, either warm or chilled as desired.
Notes
For a sweet twist, try using any leftover sweet potatoes in a batch of Sweet Potato Brownies!