VINEYARD YOGA - SANTA YNEZ VALLEY
  • Home
  • TICKETS
  • About
    • FAQ
    • Photos
  • Contact
  • In The News
  • Private Classes
  • Blog

Sweet Potato & Black Bean Salad w/ Jalapeño Dressing

6/21/2017

0 Comments

 
Picture
INGREDIENTS
  • 4 medium sweet potatoes (about 1 1/2 pounds), peeled and cut into 1-inch chunks
  • 1 large onion, preferably red, chopped
  • ½ cup extra virgin olive oil
  •  Salt
  •  freshly ground black pepper
  • 1 to 2 tablespoons minced fresh hot chili, like jalapeño
  • 1 clove garlic, peeled
  •  Juice of 2 limes
  • 2 cups cooked black beans, drained (canned are fine)
  • 1 red or yellow bell pepper, seeded and finely diced
  • 1 cup chopped fresh cilantro
PREPARATION
  1. Heat oven to 400 degrees. Put sweet potatoes and onions on a large baking sheet, drizzle with 2 tablespoons oil, toss to coat and spread out in a single layer. Sprinkle with salt and pepper. Roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, 30 to 40 minutes. Remove from oven; keep on pan until ready to mix with dressing.
  2. Put chilies in a blender or mini food processor along with garlic, lime juice, remaining olive oil and a sprinkle of salt and pepper. Process until blended.
  3. Put warm vegetables in a large bowl with beans and bell pepper; toss with dressing and cilantro. Taste and adjust seasoning if necessary. Serve warm or at room temperature, or refrigerate for up to a day.
0 Comments



Leave a Reply.

    Archives

    August 2020
    December 2019
    December 2018
    September 2018
    May 2018
    January 2018
    June 2017
    May 2017

    RSS Feed

Home
About
Contact
Photos on this website are the property of Vineyard Yoga SYV and may not be used without permission.
  • Home
  • TICKETS
  • About
    • FAQ
    • Photos
  • Contact
  • In The News
  • Private Classes
  • Blog