Sometimes I have good ideas.
Like this Roasted Sweet Potato Salad. I’m going to say it’s my best idea all week! A fresh, sweet, and mildly spicy potato salad that’s also vegan?! Yes, please!
Runner up for best idea of the week would be evacuating my classroom yesterday afternoon and moving 24 fourth graders, 24 water bottles and 1 large fan into the computer lab for an impromptu Read Aloud.
- 1 medium sweet potato, peeled and cut into 1-inch chunks
- 1 half of a red or yellow bell pepper, seeded and finely diced
- half of 1 jalapeno, minced
- 1 clove garlic, minced
- a few tbs. chopped red onion
- zest of 1 lemon or lime
- 1 cup black beans
- ⅓ cup chopped fresh cilantro
- Heat oven to 400 degrees. Put sweet potatoes, jalapenos, red peppers and garlic on a large baking sheet, drizzle with olive 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 other ingredients.
- Combine red onion, lemon/lime zest, black beans, and cilantro in a small bowl. Add sweet potato mixture and drizzle with a little more olive oil. Season with salt, pepper, and maybe a drop of honey. Serve warm or at room temperature, or refrigerate for up to a day.
Photo Credit: pinchofyum