Recipe by Joanne Bruno
I’ve been focusing a lot on salad consumption lately to get me through the few weeks in-between one holiday season and another with my skinny jeans still intact. Don’t get me wrong, my days are still dotted with cookie consumption, but I like to think I’m evening it all out by devouring a plate full of veggies on a daily basis.
My favorite salads are the kinds where each bite is filled with bursts of flavor and texture, not just plain old lettuce, forkful after forkful. Case in point – this roasted sweet potato salad, which is hearty, healthy and satisfying all in one. It has a hint of heat and tang from the jalapeno-lime dressing that makes the sweet potatoes and bell peppers taste all the more vibrant, while the black beans ground the salad, adding protein and heft. This is definitely the kind of salad you’ll look forward to eating day after day, so much so that you won’t even miss the cookie excess. Pinky swear.
Adapted from Mark Bittman
Joanne Bruno is a food writer and third year MD/PhD student. Find more of delicious ramblings over at her blog: Eats Well With Others
Calories per serving: 250 per serving
Prep time: 10 mins
Cooking time: 30-40 mins
Total time: 40-50 mins
4 medium sweet potatoes(about 1 1/2 lb), peeled and cut into 1-inch chunks (I used white sweet potatoes)
1 large onion, preferably red, chopped
1/2 cup olive oil
salt and freshly ground black pepper
1 jalapeño , minced
1 clove garlic, peeled
juice of 2 limes
2 cups cooked black beans
1 red bell pepper, seeded and diced
1 cup chopped fresh cilantro
queso fresco, for serving
1. Heat oven to 400 degrees. Put sweet potatoes and onion on a large baking sheet. Drizzle with 2 tbsp olive oil, salt and black pepper. Roast, turning occasionally, until potatoes begin to brown on corners and are tender, 30 to 40 minutes. Remove from oven.
2. In a food processor, process the jalapeño, garlic, lime juice, and remaining olive oil until smooth. Add salt and pepper to taste.
3. Put the warm vegetables in a large bowl. Mix with the black beans, red bell pepper, and cilantro. Toss with the dressing until evenly coated. Serve warm or at room temperature topped with some queso fresco crumbles if desired.