Description
A vibrant salad featuring roasted sweet potatoes and black beans, enhanced by a spicy chipotle vinaigrette.
Ingredients
Scale
- 2 medium sweet potatoes, diced
- 1 can black beans, rinsed and drained
- 2 tablespoons olive oil
- 1 tablespoon chipotle powder
- Salt and pepper to taste
- 1/4 cup honey
- 1/4 cup soy sauce
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon garlic powder
- 2 green onions, chopped
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 425°F (220°C).
- Toss the diced sweet potatoes with olive oil, chipotle powder, salt, and pepper. Spread them out on a baking sheet.
- Roast in the oven for 25-30 minutes, or until tender and slightly crispy.
- Whisk together honey, soy sauce, apple cider vinegar, and garlic powder in a small bowl to make the vinaigrette.
- Combine roasted sweet potatoes, black beans, and green onions in a large bowl.
- Drizzle the vinaigrette over the salad and toss to combine.
- Garnish with fresh cilantro before serving.
Notes
For people with diabetes, consider using sugar substitutes like Stevia or Monk Fruit instead of honey.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 9g
- Cholesterol: 0mg