Roasted Sweet Potato Salad

by Chung-Ah Rhee for NatureBox

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Serves: 4

Prep time: 20 minutes

Cook time: 20 minutes

Ingredients:
  • 1 pound sweet potato, peeled and cubed
  • 1/2 jalapeño, minced (optional)
  • 2 tablespoons olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 2 cups baby spinach
  • 1/2 cup corn kernels
  • 1/2 cup canned black beans, drained and rinsed
  • 1 tablespoon chopped fresh cilantro leaves
  • Crumbled feta (optional, for serving)
For the Chipotle Dressing:
  • 2 tablespoons olive oil
  • 1 tablespoon freshly squeeze lime juice
  • 2 teaspoons pureed chipotle peppers in adobo sauce
  • 1 teaspoon honey
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Kosher salt
  • Freshly ground black pepper

Directions:

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Place sweet potatoes and jalapeño onto prepared baking sheet. Add 2 tablespoons olive oil, salt and pepper, to taste, and gently toss to combine. Place into oven and roast until softened and cooked through, about 20 minutes.
 
2. In a large bowl, immediately combine sweet potatoes and spinach until the spinach begins to wilt, about 2 minutes. Stir in corn, beans and cilantro.
 
3. To make the dressing, combine olive oil, lime juice, chipotle peppers, honey, garlic and onion powder, salt and pepper, to taste. Add chipotle to salad and gently toss to combine. Serve immediately, sprinkled with feta, if desired.
 
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Chung-Ah, the author behind Damn Delicious, loves to take simple ingredients and transform them into sophisticated and elegant meals.