Roasted Sweet Potato and Black Bean Salad

Ingredients

• 1 lb sweet potatoes, ¼ in cubes
• 1 small red onion, chopped
• 3 tbsp olive oil, divided
• ¼ tsp salt
• 1 lime, juice and zest
• 1 clove garlic, minced
• ½ tsp chipotle powder, can sub chili powder and smoked paprika
• 1 cup cooked black beans (rinsed if using canned)
• ½ cup cilantro

Instructions

1. Preheat oven to 400°F. Chop sweet potatoes into ¼ inch cubes, cop onion and add to a bowl. drizzle with 1 tbsp olive oil and add salt. Mix well and transfer to a baking sheet in a single layer. Roast for 35-40 minutes until potatoes are tender and starting to brown.
2. While sweet potatoes are roasting, combine remaining 2 tbsp of olive oil in a jar (or bowl and whisk) with lime juice , 1 tsp lime zest, minced garlic and chipotle powder. Shake/Whisk well.
3. Once sweet potatoes are done transfer to the same bowl where they were coated with oil, add black beans and cilantro. Drizzle with the dressing and toss until combined. This is best done while sweet potatoes are still warm.
4. Also good with the addition of roasted/grilled sweet corn.