Lay It On: Sandwhich Ideas
This is in my regular rotation - it’s delicious! Try it.
Roasted Sweet Potato & Black Bean Salad
Ingredients:
- 3 sweet potatoes, peeled and cut into 1-inch chunks
- 1 large onion, preferably red, chopped (1.5 cups chopped)
- 3 tbsp extra virgin olive oil
- 1/2 tsp Kosher salt
- Freshly ground black pepper
- 2 cloves garlic, peeled
- 3-4 tbsp fresh lime juice (Juice of 2 limes), to TASTE!
- 1/2 tsp cumin
- 2 cups cooked black beans, drained (14-15oz can)
- 1/2 cup fresh cilantro, minced (made about 3 tablespoons minced)
Directions:
1. Preheat oven to 400F. Line a large baking sheet with parchment or non-stick mat. Place chopped sweet potato and onion onto baking sheet and drizzle with 1 tablespoon of olive oil. Mix to coat. Season with a sprinkle of salt and pepper. Bake in the oven for 15 minutes, remove and toss veggies to ensure even cooking. Bake for another 20-25 minutes until veggies are tender and slightly brown around the edges. Remove and set aside. The total time I roasted the veggies was about 37 minutes.
2. Meanwhile, prepare the dressing by mixing the following ingredients together in a bowl: 2 tbsp olive oil, 1/2 tsp kosher salt, 2 minced garlic cloves, 3-4 tbsp fresh lime juice (to taste), minced cilantro, and 1/2 tsp cumin. Now mix in the drained and rinsed black beans and stir well.
3. When the veggies are done cooking, place them into a large bowl. Pour on the dressing and mix well. Serve immediately, warm. Makes about 4 servings.
omgg this looks amazing im making this
