Roasted Yam with Black Beans, Bell Pepper & Citrus Chili Dressing
.
Yield
4 servingsPrep
10 minCook
40 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
sweet potatoes, or yams
3 large, peeled and cut into 1-inch chunks |
|
| 1 | large |
onions
prefer red, chopped |
|
| ⅓ | cup |
olive oil
|
|
| 1 | x |
salt and black pepper
freshly ground, to taste |
*
|
| 1 | tablespoon |
jalapeño pepper
or to tase, chopped, or other chili peppers |
|
| 1 | clove |
garlic
or to taste, peeled |
|
| 2 | each |
limes
juice |
|
| 2 | cups |
black beans
drained, or make your own |
|
| 1 | large |
sweet red bell peppers
seeded and finely diced, red or yellow |
*
|
| 1 | bunch |
cilantro
freshly chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
sweet potatoes, or yams
3 large, peeled and cut into 1-inch chunks |
|
| 1 | large |
onions
prefer red, chopped |
|
| 79 | ml |
olive oil
|
|
| 1 | x |
salt and black pepper
freshly ground, to taste |
*
|
| 15 | ml |
jalapeño pepper
or to tase, chopped, or other chili peppers |
|
| 1 | clove |
garlic
or to taste, peeled |
|
| 2 | each |
limes
juice |
|
| 473 | ml |
black beans
drained, or make your own |
|
| 1 | large |
sweet red bell peppers
seeded and finely diced, red or yellow |
*
|
| 1 | bunch |
cilantro
freshly chopped |
*
|
Directions
Heat oven to 400℉ (200℃).
Toss yams (sweet potatoes) and onions with 1½ tablespoons olive oil, salt and pepper to taste in a large bowl, until well coated, spread evenly in a single layer on a large baking sheet.
Roast, turning every 10 minutes, until yams start to brown on corners and are just tender inside, 35 to 42 minutes.
Remove from oven, keep on pan until ready to mix with dressing.
For the dressing:
As the yams are roasted in the oven, meanwhile add jalapenos in a small food processor along with garlic, lime juice, remaining olive oil and a sprinkle of salt and pepper.
Process until well mixed.
Arrange warm sweet potatoes, beans and bell pepper in a large bowl, drizzle with dressing and sprinkle with cilantro.
Toss until evenly coated.
Season with more salt and black pepper if needed.
Serve warm or at room temperature, or keep refrigerate for up to next day.
