Sweet potatoes and black beans make a power-packed salad for any season! Topped with a vinaigrette, this sweet potato salad makes your taste buds dance!
3medium sweet potatoespeeled, diced small - appx 6 cups
1poblano pepperseeded, chopped
1/2cupred oniondiced
2tablespoonsolive oil
one 15oz can black beansdrained, rinsed
2tablespoonsfresh cilantrochopped
1avocadopeeled, diced
1/4cuppumpkin seedstoasted
1/2cuppomegranate seedsarils
For the Vinaigrette:
3tablespoonsfresh lime juice3 limes
1tablespoonhoney
2tablespoonsolive oil
1/2teaspoonsalt
1/2teaspoonpepper
1/2teaspooncumin
Instructions
Preheat oven to 375F.
Toss the red onion, sweet potatoes, and poblano in the olive oil.
Spread on a foil-lined baking sheet.
Roast the sweet potato, red onion, and poblano pepper in the oven at 375 for 30 minutes or until fork tender.
Remove from oven to cool, about 15 minutes.
While the potatoes are cooling, make your vinaigrette.
In a separate bowl, mix together the lime juice, honey, olive oil, cumin, salt, and pepper.
Stir to combine.
Reserve for later.
After the potatoes, onion, and poblano have cooled, add them to a large bowl and add black beans, avocado, cilantro, pomegranate seeds, cilantro, and pumpkin seeds.
Toss to combine but be careful since the potatoes are soft.
Pour over the vinaigrette and toss lightly to coat.
Serve chilled or room temperature.
Enjoy!!
Notes
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