Ingredients

The following ingredients have 4 Servings
  • 3 cups diced sweet potatoes (about 3 med-large peeled sweet potatoes; or pre-cut sweet potatoes)
  • 2-3 tbsp olive oil
  • 1/2 tsp salt
  • 3/4 tsp ground black pepper
  • 1 1/2 cups cups sweet corn (I used frozen that I heated until warm)
  • 1 (15oz) can black beans, drained
  • 1 1/2 cups diced bell peppers (I used green, yellow, red, and orange)
  • 1/2 cup fresh cilantro, chopped ((plus more for garnish))
  • 1 tsp seasoned salt (or to taste)
  • 1 tbsp fresh lime juice
  • 3-4 tbsp roasted red pepper dressing (or, you can use chipotle ranch, southwestern flavored dressing, etc.)

Instruction

  • Preheat oven to 425 degrees. Spread sweet potatoes onto a non-stick foil lined large sheet pan. 
  • Drizzle with olive oil, beginning with 2 Tbsp. If you think it needs more, add the extra tbsp.
  • Sprinkle with salt and 1/2 tsp of pepper, reserving the remaining 1/4 tsp of pepper. Stir the sweet potatoes around until they are all evenly coated.
  • Cook for 25 -30 minutes, until they are browned and fork tender (a little crisp on the outside and soft inside), stirring the sweet potatoes with a spatula every so often. 
  • Mix roasted sweet potatoes, corn, black beans, bell peppers, cilantro, seasoned salt, remaining 1/4 tsp of black pepper, and lime juice and dressing together (begin with 3 tbsp, and add more as needed). 
  • Once combined, serve immediately, or serve chilled (this salad tastes great warm, at room temperature, and cold).