Roasted Sweet Potato Salad
I found different versions of this recipe everywhere.
I like mine the best.
Don’t be afraid to use whatever vegetables you have in the refrigerator.
2 large diced, peeled sweet potatoes.
One large diced red pepper.
3 cloves of minced garlic.
One diced large onion.
1 can of drained corn(optional).
1/2 of a seeded, minced jalapeno pepper.
One diced avocado.
1/2 chopped red onion.
Zest of one lime plus the juice of half a lime.
One tablespoon of honey.
One can of rinsed and drained black beans.
1/2 cup chopped cilantro.
1/4 teaspoon garlic powder.
3 diced scallions.
One can of drained Rotelle tomatoes(optional).
3 tablespoons olive oil.
Preheat the oven to 450 degrees.
Mix the potatoes, peppers and garlic with 3 tablespoons olive oil, garlic powder, salt and pepper.
Roast until the sweet potatoes are cooked.
Mix everything together in a big bowl and gently toss.
Garnish with fresh parsley.
I have been making different versions of this for years.
Sometimes I add fresh celery, roasted eggplant, fennel, zucchini or broccoli.
Feta cheese is delicious with all the vegetables.
This salad is never a leftover for long.
Great to take to the beach with pita chips.