Spicy Roasted Sweet Potato Salad with Avocado Crema
A super tasty spiced-up roasted sweet potato salad! The avocado crema is to-die-for-delicious! Serve as a lunch or dinner salad meal or pile into tortillas to make an on-the-go taco.
Equipment
Ingredients
- 2 pounds (900 g) sweet potatoes (about 4 medium)
- 2 tablespoons (30 ml) olive oil or avocado oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 red onion sliced
- 1/2 fresh jalapeño sliced
- 1 15-ounce can black beans, drained
- 1/4 cup fresh cilantro leaves
Avocado Crema:
- 1 small avocado or 1/2 medium avocado peeled and pitted
- 3 tablespoons fresh lime juice
- 1 tablespoon red or white wine vinegar
- 1/3 cup (50 g) feta cheese
- 1/2 teaspoon salt
- 1/2 jalapeño
- 1 garlic clove
- 1 cup fresh cilantro leaves
Instructions
- Preheat the oven to 425 (220) degrees.
- Peel the sweet potatoes if you like. I usually leave most of the peel on, just peeling off any dark or dirty spots. Slice into 1" pieces.
- Toss the sweet potatoes on a large rimmed baking sheet with the oil, cumin, chili powder, garlic powder and salt. Roast 25 minutes, or until tender and golden.
- Add the onion and jalapeño to the pan and stir everything around with a spatula. Roast 5 more minutes. Remove from the oven, add the black beans and cool on the baking sheet.
Avocado Crema
- Put all the ingredients in a blender and puree until very smooth and creamy. Drizzle in 1 or 2 tablespoons of cold water, if needed, to help the process along.
- Serve the salad with a generous dollop of the Avocado Crema on each plate, and sprinkle with cilantro leaves.
Video
Notes
- To make this recipe vegan, simply omit the feta cheese.
- The salad keeps well 3-5 days in the refrigerator.
Nutrition
Serving: 1gCalories: 129kcalCarbohydrates: 6gProtein: 2gFat: 12gSaturated Fat: 3gSodium: 504mgPotassium: 211mgFiber: 3gSugar: 1gVitamin A: 420IUVitamin C: 9mgCalcium: 52mgIron: 1mg