Sweet Potato and Black Bean Salad

Steps

1. Preheat convection oven to 400°F or conventional oven to 425°F
2. Peel sweet potatoes (if desired) and cut into ¼-inch dice.
3. Zest and juice limes.
4. Toss sweet potatoes, vegetable oil, 1 tsp cumin, 1 tsp coriander and ½ tsp salt in a large bowl. Spread in a single layer on a sheet pan. Roast, stirring once, until fork tender and beginning to brown, 10 to 15 minutes. Let cool.
5. Meanwhile, remove tough stems from cilantro and discard. Pulse the cilantro in a food processor fi tted with a steel blade until chopped, about 10 seconds. Add the lime zest and juice, vinegar, honey, the remaining 1 tsp cumin, 1 tsp coriander and ½ tsp salt and pulse for about 10 seconds more. Add olive oil and pulse until the dressing is mostly smooth.
6. Toss the cooled sweet potatoes, black beans and dressing in a large bowl. Serve chilled.

Nutritional Information

• Calories: 62 kcal
• Protein: 2.25 g
• Carbohydrate: 10.33 g
• Total Fat: 1.43 g
• Saturated Fat: 0.22 g
• Cholesterol: 0 mg
• Vitamin A: 3450.69 IU
• Vitamin C: 1.97 mg
• Iron: 0.81 mg
• Calcium: 19.81 mg
• Sodium: 166.04 mg
• Dietary Fiber: 2.89 g