This Roasted Sweet Potato and Black Bean Salad recipe includes a quick Ginger-Lime Dressing. An excellent dish to bring to a BBQ or make on Sundays for sides or lunches during the week.
This Labor Day Weekend I needed a quick BBQ side I could bring to a friend’s house with just a few hours to spare. I’ve always loved the combination of warm and cold in salad and according to Traditional Chinese Medicine practices, most of us should be consuming our salads room temperature or warm anyways!
This salad combines hearty, filling and fiber-rich ingredients for a flavorful side dish:
- Roasted Sweet Potato Cubes, roasted until lightly crisped
- Black Beans, canned, rinsed and drained
- Red Onion
- Roasted Pistachios – you can use pepitas too
- Olive Oil
- Lime Juice
- Fresh Ginger
- and just a touch of Maple Syrup
You will love the combination of sweet, tangy and spicy flavors you get when you toss everything in this quick homemade Ginger Lime Dressing!
I recommend serving it a few different ways:
- As a taco filling with shredded chicken and cheese (or keep it dairy-free)
- In a bowl with cooked rice, your protein of choice and some guacamole
- Alone for a still hearty vegetarian and vegan meal
You can roast your sweet potatoes in the oven, convection oven or even your Air Fryer like me. I just ordered the Cuisinart Convection Toaster Air Fryer Oven – it does ALL those things.
I upgraded from my GoWise Air Fryer because we have been air frying two to three times a day for the last four months. Air Frying speeds up cooking time by using circulating hot air and decreases cook times by up to 25%.
What I love most about this Air Fryer is the modern look and how it’s all stainless steel. I wasn’t ready to purchase this $200 Air Fryer until I knew I liked this cooking method. Now that I know I LOVE it – it made sense to upgrade to a better quality appliance.
Enjoy this recipe, and if you’d like to try another veggie-heavy salad, check out my Spicy Sweet Potato and Pineapple Salad!
I am all about shredding my veggies in the food processor. It is such a quick technique for preparing vegetables for salads and skillets! Just peel and chop your veggies in small enough pieces to fit through the lid of your food processor and it does all the work! I use the Cuisinart 11-cup Food Processor and have been for years. They have an 8-cup model, but I highly suggest getting the larger cup size. You’ll want to make a huge bowl of this tasty pesto slaw for lunches all week!
What other recipes on Grazed & Enthused
feature easy shredded veggies!?
Butternut Rice with Beef & Nut-Free Pesto
Lamb with Olive Tapenade Rice
I remember the first year I saw cranberry jelly on our Thanksgiving table. I think we had guests in town and my mom was trying to be welcoming and inclusive. She bought that Ocean Spray brand stuff, opened it using the can opener, and let me run a spoon around the edges of it. It plopped out on the serving plate in a perfect cylinder with those tell-tale ridges. I remember thinking it looked pretty cool, like roller skating rink candy or my Jelly shoes (90’s kid for ya). I was so excited to try it with Lebanese Roast Chicken (my AIP version of that recipe will be up soon!) and stuffing but was SO disappointed in this taste. The bright red color and Jello-y texture was enough to keep me happy though, so I asked my mom to buy it again the next year. No one touched the stuff. Years passed before we had Cranberry Relish on our table, and this time it was the real deal: fresh cranberries, simmered with fresh orange juice, orange zest, and honey. It had a granular texture though, and I really did prefer the gelatin texture of the canned variety but liked the taste of fresh fruit MUCH more.
This year, my first Thanksgiving on AIP, calls for a combination of the two. Fresh cranberries cooked with BONE BROTH instead of water, plus honey to sweeten it lightly. Grass-fed Great Lakes gelatin helped it gel perfectly. I served it with my AIP Lebanese Roast Chicken & Stuffing this week and it brought me right back to my Mom’s Thanksgiving table. Enjoy just in time for the holidays!
AIP Jellied Cranberry Sauce
Serves 6 | Prep Time 5 min| Cook Time 30 min | Fridge Time 2 hours
12 oz fresh organic cranberries
1 ½ cups bone broth, divided
3 T honey, divided
2 T grass-fed gelatin
Pinch sea salt
2 mandarin oranges, peeled
Place cranberries, 1 cup bone broth, and 2 T honey in a medium saucepan and bring to a boil. Cover and let simmer for 25 minutes. Remove from heat and pour into a high-powered blender.
Warm the remaining ½ cup bone broth in either the saucepan or the microwave until hot but not boiling. Stir in gelatin, remaining 1 T honey, and sea salt. Pour this mixture into the blender with the cranberries and blend until completely smooth.
Pour into a serving dish. Lay mandarin slices on top of the cranberry mixture and place in fridge to solidify, 1-2 hours. Can be made up to 3 days in advance and stored in the fridge for a more developed flavor (my favorite way!)