Ingredients

The following ingredients have 4 Servings
  • 1 1/2 pounds sweet potatoes (about 4 medium), cut into 1 inch chunks
  • 2 tablespoon olive oil
  • 1 tablespoon fresh lime juice
  • 1 tablespoon pure maple syrup
  • 2 garlic cloves, minced
  • 1/2 teaspoon chili powder
  • Freshly ground salt and pepper, to taste
  • 1 (15 oz) can black beans, rinsed, drained and patted dry
  • For the salsa:
  • 1 cup fresh diced pineapple
  • 3/4 cup sweet corn, preferably organic (canned is fine)
  • 1/4 cup diecd red onion
  • 1 jalapeño, seeded and diced
  • 1/3 cup finely chopped fresh cilantro
  • salt, to taste

Instruction

  • Preheat oven to 400 degrees F. Add sweet potato cubes to a large bowl.
  • In a small bowl, whisk together olive oil, lime juice maple syrup, garlic and chili powder. Pour over sweet potatoes and toss evenly to distribute. 
  • Pour on a baking sheet and spread out evenly. Roast in oven for 25-35 minutes, flipping halfway through, until sweet potatoes are almost fork tender. 
  • Remove from oven, cool for a few minutes then immediately transfer to a large bowl or a serving platter. Toss sweet potatoes with black beans and top with salsa!
  • While the sweet potatoes are roasting, make the salsa: In a large bowl, toss pineapple, corn, red onion, jalapeño, cilantro and salt together. Serve warm or cold! Salad can be made a day ahead of time. Serves 4.