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Rachel's Favorite Sweet Potato Salad

Servings: 8

Ingredients

  • 4 sweet potatoes or yams medium diced
  • 2 Tbsps avocado oil or extra virgin olive oil
  • 1 pint cherry tomatoes halved
  • 2 avocados diced
  • 1 fresh lime juice and zest of
  • 1 cup black beans rinsed if canned
  • 1/2 cup plain Greek yogurt
  • 1 Tbsp favorite hot sauce more or less depending on heat preference
  • 2 tsps ground cumin
  • 1 Tbsp apple cider vinegar
  • sea salt and pepper to taste
  • 1 bunch chopped fresh parsley cilantro, or chives (use your favorite)

Instructions

  • Preheat your oven to 425 degrees f.
  • Line a large sheet pan with parchment paper.
  • Toss your diced sweet potatoes with the oil on your prepared sheet pan.
  • Roast in your preheated oven 25-30 minutes, or just until nicely browned and crisp.
  • In the meantime, drizzle the fresh lime juice and zest over your diced avocado, gently stir to coat well and set aside.
  • In a large serving bowl whisk until combined well: yogurt, hot sauce, cumin, vinegar, fresh herbs, and sea salt & pepper.
  • Allow your sweet potatoes to cool before adding to your salad.
  • Gently combine all ingredients into the large serving bowl where you created the dressing. Toss lightly just until everything is nicely coated.
  • Sprinkle with additional fresh herbs if desired.
  • Serve immediately or refrigerate covered up to 24 hours