Ingredients
• 8-9 cups peeled and cubed sweet potatoes (1/2 inch in size)
• 1 tablespoon extra virgin olive oil
• 1 tablespoon maple syrup
• 1/2 teaspoon ground cumin
• 1/2 teaspoon sea salt
• 15 oz can black beans, rinsed and drained
• 3/4 cup diced red onion
• Scant 1 cup cilantro chopped, loosely packed
• 1/2 cup roasted and salted pistachios
Ginger Lime Dressing
• 3 tablespoons lime juice
• 2 tablespoons EVOO
• 1/2 tablespoon maple syrup
• 1/2 teaspoon sea salt
• cracked pepper
• 2 teaspoons grated fresh ginger
Instructions
- In a large bowl, toss the sweet potatoes with the olive oil, maple, cumin and sea salt until evenly coated.
- Roast or Air Fry at 400 degrees for about 18-20 minutes, tossing halfway through, until crisp and lightly browned. Let cool 10 minutes before adding to salad below.
- In your serving bowl, combine the beans, red onion, cilantro and pistachios. Stir in the cooled sweet potatoes.
- In a measuring cup, whisk together the Ginger Lime Dressing then pour over the salad and toss. Taste and adjust seasoning, if desired.
- Serve room temperature and store leftovers in a sealed glass container in the fridge.