Roasted Sweet Potato and Black Bean Salad

1.5 pounds sweet potatoes, peeled and cut into 1-inch cubes, about 4 heaping cups
1 large red onion, diced to yield about 2 cups
1/2 cup extra-virgin olive oil
Kosher salt and pepper to taste
1 hot chile, seeded if you are sensitive to heat
2 limes, juiced to yield about 6 tablespoons
2 cups cooked black (or other) beans
1 bell pepper (any color), seeded and diced, about 1.25 cups
1 cup (heaping) chopped fresh cilantro
1 clove garlic Heat oven to 400° F.

Put sweet potatoes on one half of a rimmed sheet pan and toss with 1 tablespoon olive oil. Place onions on other half of pan and toss with another tablespoon of olive oil. Spread vegetables out in a single layer. Season all over with salt and pepper. Roast for 30 minutes, checking after 15 to ensure everything is browning properly. If after the 30 minutes the onions are done, transfer them to a large mixing bowl. Otherwise, return pan to the oven and cook until potatoes begin to brown on corners and are just tender inside. Remove pan from oven.

Put chilies in a blender or mini food processor along with garlic, lime juice, remaining 6 tablespoons of olive oil and a sprinkle of salt and pepper. Process until blended. Mixture will taste super tart. Before you adjust the seasoning, proceed to next step.

Put warm vegetables in a large bowl with beans and bell pepper; toss with dressing and cilantro. Taste and adjust seasoning if necessary. (If mixture is too tart, add olive oil by the tablespoon and sugar by the 1/2 teaspoon).

Serve warm or at room temperature, or refrigerate for up to a day.

This salad is satisfying enough on its own, but, to make it into a meal, you could blister some small tortillas, broil them with cheese, then spoon this spicy, creamy salad inside. Sprinkle the tacos with more cilantro, raw diced onion, and a squeeze of lime.

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