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Move over potato salad. This Roasted Sweet Potato salad will be your new go-to summer side dish. Everything about this salad is awesome. Sweet potatoes are high in fiber and a rich source of Vitamins A, B6, and C. Black beans give this salad some serious protein, pack in the fiber, and are an excellent source of folate. We also sprinkled in some kale for your daily dose of nutrient-dense leafy greens! This salad has just enough kick to make it exciting, but nothing too spicy for the faint of heart.

BONUS – sweet potatoes, black beans, kale are recommended for nursing mamas! 

Super healthy AND super tasty? Sign us up for the potluck..

Roasted Sweet Potato & Black Bean Salad w/ Cilantro Lime Dressing Recipe

Servings: 8 sides

Ingredients

For Salad:

  • 4 sweet potatoes (white or orange inside)
  • 1 can or 4 cups black beans, rinsed and drained
  • 1 head lacinato kale, stemmed and chopped
  • 1 small red onion, chopped
  • 1 poblano pepper
  • 3 Tbsp olive oil
  • 1/2 tsp paprika
  • dash cayenne
  • sea salt and black pepper to taste
  • Optional – 1/4 avocado per serving

For Dressing:

  •  1 cup chopped cilantro
  • 1 lime, zested and juiced
  • 2 cloves garlic, minced
  • 2 Tbsp olive oil
  • sea salt and black pepper to taste
Directions
  1. Preheat oven to 400°F
  2. Cube sweet potatoes, keeping skin on
  3. Arrange on a baking sheet or two and drizzle with 2 Tbsp olive oil. Generously season with salt and pepper. Stir to coat.
  4. Cook for 40 minutes, flipping after 1/2 way through
  5. Once the sweet potatoes are in the oven, rub poblano with olive oil and place on a second baking sheet (if you used two baking sheets for the potatoes, just nestle in on the emptier of the two). Cook the pepper for about 30 minutes, using tongs, rotate every 10 minutes.
  6. Meanwhile, heat 1 Tbsp olive oil in large skillet over medium heat. Sautee onions until tender, about 3 minutes. Add kale. Season with paprika, cayenne, salt and pepper. Cook until the kale is soft, about 8 minutes. Remove from heat and set aside.
  7. Once the pepper is charred, remove from oven and transfer to a bowl. Cover with a plate or lid and let steam for 10 minutes. Once cooled, skins should rub off easily. Remove the stem and seeds and chop.
  8. Remove potatoes from oven and let cool.
  9. Meanwhile, make the dressing. In a small bowl combine 2 Tbsp olive oil, juice and zest of lime, garlic, and sea salt and pepper to taste (we started with 1/2 tsp each). Set aside.
  10. In a large bowl, combine sweet potatoes, black beans, cilantro, sauteed kale and onions, and poblano. Mix until combined well. Stir dressing.
  11. Serve hot or cold. Top with avocado and garnish with cilantro.

Happy Eating!

 

 

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