The other day we decided to have friends over for barbecue, I love potato salad but since I am trying to eat healthy I decided to look up a healthy version of potato salad.
I stumble upon a recipe for roasted sweet potato, that is super healthy and easy to make too.
Sweet Potato Salad
Roasted Sweet Potato SaladAdapted from
The New York Times September 2009 by
Mark Bittman
Serves 4
4 medium sweet potatoes (about 1-1/2 lbs.), peeled and cut into 1-inch chunks
1 large red onion, chopped
1/2 cup olive oil
1/4 teaspoon salt plus a pinch for dressing
1/4 teaspoon black pepper plus a pinch for dressing
1 tablespoon fresh jalapeno, minced
1 garlic clove, peeled
Juice of 2 limes
1-15oz. can black beans, drained and rinsed
1 red pepper, seeded and diced
1 cup fresh cilantro, roughly chopped
Preheat the oven to 400 degrees F.
Place the sweet potatoes and onions on a foil-lined sheet pan. Toss with 2 teaspoons olive oil, salt and pepper. Roast for 30-40 minutes until a knife easily pierces the potatoes, and the edges have started to brown. Set aside.
To make the dressing, place the jalapeno, garlic, lime juice, remaining olive oil and a pinch of both salt and pepper in a blender. Process until fully blended.
In a large bowl, combine the sweet potatoes, onions, black beans and red peppers. Toss with cilantro and the dressing.
Serve at room temperature. Store in the refrigerator up to 2 days.
