Chili Roasted Sweet Potato Salad
Ingredients
- 4 medium sweet potatoes/yams, peeled and chopped into bite sized cubes cubes
- sea salt and fresh ground black pepper, to taste (about 1/8 teaspoon each)
- 2 Tbsps avocado or olive oil
- 1/2 tsp chipotle powder
- 2 tsp garlic powder
- 1 tsp onion powder
- 1/2 Tbsp dried oregano
- 1 Tbsp smoked paprika
- 1 red bell pepper, diced
- 1 red onion, sliced
- 15 oz. black beans, drained and rinsed if using canned
- 1 cup organic corn, roasted or steamed for a few minutes until crisp-tender
- 1/2 cup crumbled cheese of choice, blue cheese, cotija, feta, or cheddar jack
- 1/2 cup fresh cilantro or parsley leaves, chopped
- 2 Tbsps extra virgin olive oil
- 1 fresh lime, juiced
Instructions
- Preheat your oven to 400 degrees f. and line a large baking tray with parchment paper.
- Toss your chopped sweet potatoes with 2 tablespoons of avocado oil, then sprinkle with sea salt, & pepper, and all seasonings, then place in a single layer on your prepared baking sheet.
- Roast 15-18 minutes, or until potatoes are tender, stirring once during time.
- To assemble the salad, add all remaining chopped ingredients to a large bowl, then gently toss with extra virgin olive oil and fresh lime juice.
- This salad tastes great eaten warm, or cold.
- Stays good refrigerated for about 24 hours.
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