Enjoy this sweet and slightly spicy salad as is, or with other veggies like lettuce or kale. Top with avocado for a good source of plant fat and enjoy the mouthfeel of soft sweet potato, crunchy bell pepper, and hearty beans.
Ingredients
- 2 cups sweet potato cut in cubes
- Two 14 ounce cans black beans rinsed and drained
- ¾ cup red or yellow bell pepper diced
- ½ cup cucumber diced (seeds removed)
- 2 tbsp chives roughly chopped
- 2 tbsp flat-leaf parsley minced
- 1-1½ tsp fresh oregano minced
- 4-5 tbsp freshly squeezed lime juice (will need about 2-3 limes)
- 1 tsp sea salt
- Freshly ground black pepper
- ½ tsp chipotle hot sauce
- 1 tsp ground cumin
- ¼ tsp allspice
- ¼ tsp smoked parika
- ¼-½ tsp pure maple syrup or agave nectar
Instructions
- To bake potatoes, place on a baking sheet lined with parchment.
- Bake at 400°F for 40-60 minutes (baking time will depend on whether you are using smaller or larger sweet potatoes).
- Check the potatoes a few times in the last 10-15 minutes of baking. They can be baked until quite soft, which will give potatoes that meld into the salad (losing most of their structure).
- While baking and cooling sweet potatoes , prepare other ingredients.
- Once sweet potatoes cool to just warm or cool, cut in cubes and add to a large bowl with remaining ingredients (starting with 4 – 4 ½ tbsp lime juice).
- Toss through to combine well. Taste, and add additional lime juice if desired, and season to taste with additional salt, pepper, or chipotle hot sauce if desired.
- Salad is delicious at room temperature, but can be chilled for a picnic or to keep for lunches during the week.
Make It More-ish!: This would be delicious as a layered dip with guacamole. Distribute salad over the bottom of a shallow casserole dish.
Make a simple guacamole, and dollop or smooth over top to distribute as evenly as possible.
Scoop out portions to serve with tortilla or pita chips, or to wrap in lettuce leaves.