Although this dish is great any time of year, for me it's a decidedly summertime dish. The brightness of the cilantro and lime with the sweetness of the potatoes and corn makes the salad super versatile.This dish works great as a side dish alongside some simply grilled chicken or pork chops, but is also substantial enough to be eaten as a meal in itself, which is how I ate it for my dinner tonight! You could also load it up in some lettuce cups or a sprouted grain tortilla. Anyway you serve this salad, it's delicious, nutritious and satisfying. Enjoy!
Ingredients:
2 medium sized sweet potatoes, medium diced1 tbsp coconut oil
1 large tomato, seeded and medium diced
1/2 cup red onion, finely chopped
1 cup corn (I used frozen, but you can use canned or fresh)
1 15 oz can pinto beans, drained and rinsed (you can use dried beans and soak and cook them if you plan that far ahead)
1 cup fresh cilantro, chopped
2 tsp ground cumin
1 tsp chilli powder
1 tsp dried oregano
juice of 2 limes
2 tbsp honey
2 tbsp extra virgin olive oil
sea salt and pepper to taste
Directions:
Preheat your oven to 425 degrees F. Toss your diced sweet potato with the coconut oil, cumin, chilli powder and oregano and spread evenly on a sheet tray. Roast for 20-25 minutes until golden brown and crispy, turning once halfway through cooking.
In the mean time, place honey, lime juice and olive oil in the bottom of a large mixing bowl. Whisk to combine.
Add in corn, beans, tomato, red onion and cilantro. Stir to combine.
When the sweet potatoes have finished roasting, add them to the mixing bowl with the other ingredients and fold them in.
Taste and add salt and pepper to taste. Enjoy!
www.facebook.com/happyhealthnut
No comments:
Post a Comment