Nibbles: Roasted Sweet Potato Salad

Black beans and sweet potatoes, a fantastic combination!  This recipe from The New York Times (recommended by my vegetarian roommate) is appropriate for the winter season, is rich in vitamin A and fiber, and is simple enough for those who are not quite as kitchen savvy.  Most who know me understand that cooking is not my strongest attribute and as I mentioned in the introduction of the ‘Nibble’ section, I am prone to some great disasters in the kitchen.  But, tonight was a different story as everything went smoothly.

The recipe, Roasted Sweet Potato Salad with Black Beans and Chili Dressing, sounds a bit daunting, but I promise, you will not regret taking some time out of your day to make this delicious dish.  Sweet potatoes are perfect this time of year and an excellent source of vitamin A.  The black beans provide a healthy amount of fiber, 15 grams per cup, to fill you up and contribute to the recommended intake of 25 to 35 grams per day.  The citrus dressing with a little bit of spice from the jalapeno really makes for a great combination and some unexpected flavor.   I found this recipe to be filling enough to eat as a main course and if you are cooking for one you can half the recipe as I did.  If you choose to make the recipe as a side dish, pair it with grilled chicken and a side salad for a colorful, fiber-rich meal.  The remainder makes for great leftovers and reheats well.  I am looking forward to this as a part of my lunch tomorrow!

A word of advice: Wear gloves while chopping jalapenos, they will burn your fingers as I unfortunately have discovered!

Enjoy!

Roasted Sweet Potato Salad with Black Beans and Chili Dressing

4 medium sweet potatoes (about 1 ½ lbs), peeled and cut into 1-inch chunks

1 large onion, preferably red, chopped

½ c extra virgin olive oil

Salt and freshly ground black pepper

1 to 2 tablespoons minced fresh hot chili, like jalapeno

1 clove garlic, peeled

Juice of 2 limes

2 cups cooked black beans, drained

1 red or yellow bell pepper, seeded and finely diced

1 cup chopped fresh cilantro

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.
2. Remove from pan until ready to mix with dressing
3. 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.
4. Put warm vegetables in a large bowl with beans and bell pepper; toss with dressing and cilantro.  Taste and adjust seasoning if necessary.
5. Serve warm or at room temperature or refrigerate for up to a day

Yield: 4 servings

Eat Well.Feel Well,

Allison