Cumin-Roasted Sweet Potatoes with Black Beans
Serves 635 mins prep55 mins cook
A super tasty spiced-up roasted sweet potato salad! The avocado crema sauce is to-die-for-delicious! Serve as a lunch or dinner salad meal or pile into tortillas to make an on-the-go taco.
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What you need
Instructions
Avocado Crema 6 Put all the ingredients in a blender or food processor and puree until very smooth and creamy. Drizzle in 1 or 2 tablespoons of cold water, if needed, to help the process along. Refrigerate up to 2 days. Roast the sweet potatoes 0 Preheat the oven to 425 (220) degrees. 1 Peel the sweet potatoes if you like. I usually leave most of the peel on, just peeling off any dark or dirty spots. Slice into 1" pieces. 2 Toss the sweet potatoes on a large rimmed baking sheet with the oil, cumin, chili powder, garlic powder and salt. Roast 25 minutes, or until tender and golden. 3 Add the onion and jalapeño to the pan and stir everything around with a spatula. Roast 5 more minutes. Remove from the oven, add the black beans and cool on the baking sheet. To serve 7 Serve the potatoes with a generous dollop of the Avocado Crema on each plate, and sprinkle with cilantro leaves.View original recipe