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Roasted Sweet Potato Fajita Salad

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course, Salad, Side Dish, Snack
Cuisine: American, Mexican
Ingredients Method Notes

Ingredients
  

  • 2 large sweet potatoes, washed and peeled about 1 1/4 pounds
  • 1 15-oz can black beans salt-free or low sodium, rinsed
  • 1 medium bell pepper (red, orange, yellow, green), chopped
  • 1 cup corn kernels I used frozen
  • 1 *jalapeño, seeds removed and chopped *Optional for spice
  • 4 green onions, chopped
  • 1/2 cup cilantro leaves, chopped
  • 1 avocado, seed removed and chopped
  • 2 Medjool dates, pitted and chopped
  • 4 tbsp lime juice
  • 2 tbsp Dijon mustard
  • 1/2 tsp black pepper Adjust to taste

Method
 

  1. Preheat oven to 350°F.
  2. Pour hot water over dates and allow to soak for 10 minutes.
  3. Wash and peel sweet potatoes. Chop into about 1/2-1 inch pieces (bite size) and spread on baking sheets lined with parchment paper. 
  4. Bake sweet potatoes for about 30 minutes, stirring after about 15 minutes. Watch so they don't burn. Cook until fork tender, and allow to cool.
  5. While sweet potatoes are cooking, mix together beans, bell pepper, corn,  jalapeño (if using), onions, and avocado.
  6. In a separate bowl, whisk together dates, lime juice, mustard, and black pepper. Alternatively, can use blender (may need to add some of the soaking water).
  7. Add dressing to bean mixture and toss well.
  8. Add cooled potatoes and toss together. Taste and adjust seasoning as needed.
  9. Serve over a bed of greens or as a separate dish. Garnish with sprigs of cilantro.

Notes

From Eatandlivehealthfully.com