Roasted Sweet Potato Salad
Ingredients
- 2 pounds sweet potatoes
- 4 tablespoons olive oil
- 1 tablespoon chili powder
- 3/4 teaspoon kosher salt
- 1/2 medium red onion
- 1 lime lime
- 214 ounce cans black beans
- 2 packed cups baby spinach
- 1/4 teaspoon ground black pepper
- 4 ounces feta cheese
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Arrange a rack in the middle of the oven.
- Peel the sweet potatoes, if desired, and cut into 1-inch cubes. Place on a rimmed baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with the chili powder and 1/2 teaspoon kosher salt. Toss to coat.,Arrange the potatoes in a single layer. Roast, tossing halfway through, until tender and browned in spots, about 30 minutes.,Once the potatoes are done, let them cool on the baking sheet until just warm to the touch, 10 to 15 minutes.,Simply Recipes / Ciara Kehoe,Simply Recipes / Ciara Kehoe
- Meanwhile, slice the red onion into very thin half-moons and place in a large bowl. Finely grate the zest of the lime into the bowl, then halve the lime crosswise and squeeze its juice into the bowl. Toss to coat the onion in the juice then leave to quick-pickle while the potatoes roast.,Simply Recipes / Ciara Kehoe
- Add the roasted sweet potatoes, black beans, baby spinach, remaining 2 tablespoons olive oil, remaining 1/4 teaspoon kosher salt, and black pepper to the bowl with the onion and lime juice and toss to combine. Add the feta and toss gently again to combine.,Taste and season with additional salt and pepper, as needed. Enjoy warm or at room temperature.,Leftovers can be refrigerated in an airtight container for up to 5 days.,Love the recipe? Leave us stars below!,Simply Recipes / Ciara Kehoe,Simply Recipes / Ciara Kehoe
Source
Original recipe: View Original