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!

Check out a full index of recipes here
Send me your thoughts, comments and ideas at

Amelia McCormick

Kansas girl transplanted to Asheville, North Carolina. Smiler, lover of great food and wine, facilitator, runner, storyteller, wife, optimist, and mother of sweet twins:)

Asheville, North Carolina