Roasted Sweet Potato Salad
With minimal prep time and a beautiful array of colors, this salad makes a great main entrée or side dish!
Ingredients
- 1.5 lb sweet potatoes peeled and cubed
- 1 tsp ground cumin
- 2 Tbsp cooking oil
- 8 oz. Greek yogurt
- 1 lime
- 1 clove garlic minced, or 1/4 tsp garlic powder
- 1 lb frozen corn thawed
- 1 15 oz can black beans drained and rinsed
- 1 red bell pepper diced
- 1/4 red onion diced
- 1/4 bunch fresh cilantro chopped
- 4 Tbsp cooking oil
- 1/2 tsp salt and more to taste
Instructions
- Preheat the oven to 400 degrees F.
- Place the sweet potatoes on a baking sheet and add 2 Tbsp of cooking oil, cumin, a pinch of salt. Toss to combine, and roast sweet potatoes until slightly browned and fully cooked through.
- While potatoes are roasting, zest and juice the lime, and add about 1 tsp of zest and 1 Tbsp of juice to a small bowl. Mix in Greek yogurt, garlic, and 1/4 tsp of salt. Set aside.
- Heat a large skillet over medium-high heat, then add 2 Tbsp of cooking oil. Add corn and cook until it is blackened slightly.
- Combine cooked sweet potatoes, blackened corn, diced bell pepper, diced onion, black beans, most of the Greek yogurt mixture, and the cilantro in a large bowl. Toss to combine.
- Top with more Greek yogurt mixture as desired.
- Enjoy immediately and refrigerate leftovers within 2 hours.