No. 281: Roasted Sweet Potato Salad with Black Beans & Chili Dressing

Root vegetables have been calling my name this week. Sweet potato and black beans has always been one of my favorite pairings, and I loved the sound of this dressing to jazz it all up.


4 medium sweet potatoes, peeled and cut into 1-inch chunks
1 large onion, preferably red, chopped
1/2 cup extra virgin olive oil
Salt and black pepper to taste
1 to 2 tablespoons minced jalapeƱo
1 clove garlic, peeled
Juice of 2 limes
2 cups cooked black beans, drained (canned are fine)
1 red or yellow bell pepper, seeded and finely diced
1 cup chopped fresh cilantro

To make

Heat oven to 400 degrees.

Put sweet potatoes and onions on a large baking sheet, drizzle with 2 tablespoons oil, toss to coat and spread out in a single layer. Sprinkle with salt and pepper.

Roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, 30 to 40 minutes. Remove from oven; keep on pan until ready to mix with dressing.

Roasted veggies

Put chilies in a blender or mini food processor along with garlic, lime juice, remaining olive oil and a sprinkle of salt and pepper. Process until blended.

Put warm vegetables in a large bowl with beans and bell pepper; toss with dressing and cilantro. Taste and adjust seasoning if necessary. Serve warm or at room temperature, or refrigerate for up to a day.

The results

Savory, sweet and filling. I loved this simple dinner.

Final bowl

I would recommend adjusting the jalapeno to your liking. I went with just a half and it was plenty of heat to balance the sweet veggies.

Here's to a weekend of healthy and wholesome eating!

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