Roasted Sweet Potato Salad With Black Beans and Chile Dressing
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4medium sweet potatoes (about 1½ pounds), peeled and cut into 1-inch chunks
- 1large onion, preferably red, chopped
- ½cup extra virgin olive oil
- Salt
- freshly ground black pepper
- 1 to 2tablespoons minced fresh hot chili, like jalapeño
- 1clove garlic, peeled
- Juice of 2 limes
- 2cups cooked black beans, drained (canned are fine)
- 1red or yellow bell pepper, seeded and finely diced
- 1cup chopped fresh cilantro
Nutritional analysis per serving (4 servings)
501 calories; 28 grams fat; 4 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 3 grams polyunsaturated fat; 56 grams carbohydrates; 14 grams dietary fiber; 8 grams sugars; 11 grams protein; 950 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 400 degrees. Put sweet potatoes and onions on a large baking sheet, drizzle with 2 tablespoons oil, toss to coat and spread out in a single layer. Sprinkle with salt and pepper. Roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, 30 to 40 minutes. Remove from oven; keep on pan until ready to mix with dressing.
- Step 2
Put chilies in a blender or mini food processor along with garlic, lime juice, remaining olive oil and a sprinkle of salt and pepper. Process until blended.
- Step 3
Put warm vegetables in a large bowl with beans and bell pepper; toss with dressing and cilantro. Taste and adjust seasoning if necessary. Serve warm or at room temperature, or refrigerate for up to a day.
Private Notes
Comments
My guests loved the flavor and colors of this dish. The texture was more like mashed potatoes because I had to take the sweet potato cubes out of the oven before the onion bits were burned to a crisp. Next time, I will roast the sweet potatoes and onions separately so that I can leave the sweets in a little longer.
Very tasty and easy. I wanted to halve the recipe, so I selected what I considered to be two small-medium sized sweet potatoes, and their total weight was 1.25 lbs. I used the juice of one lime, a small splash of red wine vinegar, and approximately half of the called-for olive oil, and there was plenty of dressing for the potatoes with 1 can of beans. I think the amount of dressing the recipe makes would be good for 4 medium sweet potatoes, but they'd probably weigh more like 2.5-3lbs.
I sautéed the onion in the olive oil till the edges were turning brown rather than risk burnt onions. Next time I may add a 1/2 tsp of powdered cumin to the hot oil for a bit of mystery.
Sooo flavorful and delish. 30 - 40 minutes is more than necessary for roasting the potatoes, more like 20 - 25
Added roast yellow squash to this recipe, and it was delicious. Roasted the squash and onion on pan together, and sweet potatoes on another. Would highly recommend.
This is a great, versatile side. Though a couple of times I have had as a leftover main! I have swapped beans (kidneys, cannellini, chickpeas), though prefer black beans.