So we moved to Texas. And it feels weird. But good. Especially being around family. Last week we grilled out at my sister’s house. She lives on a canal and has the most amazing game collection. The kids challenged each other to Mrs. Pac-Man while Jeff and I faced off in Super Mario Brothers on the original Nintendo. (I won.)
My dad grilled burgers and I was in charge of bringing a side dish, so I made this roasted sweet potato salad. Y’all, this salad is just the right mix of light and filling, smoky and fresh, sweet and savory. I’m calling it an instant classic. Like Tetris.
I was going to add avocado, but in the end decided against it because I wasn’t sure when we would eat, and I didn’t want it to get brown. Also, this salad already tasted incredible, so I didn’t want to mess with perfection. But feel free to add avocado if you want to.
- 4 sweet potatoes, peeled and diced
- 2 Tbsp. olive oil (or avocado oil)
- ½ tsp. Celtic sea salt
- ½ tsp. ground cumin
- 1 cup grape tomatoes, halved
- 1.5 cups corn (I used frozen, thawed)
- 1 can black beans (no salt added), rinsed and drained
- 2 green onions, chopped
- 1 cup loosely packed cilantro, chopped
- Juice of 2 limes
- Salt & Pepper to taste
- (Optional - add diced avocado)
- Preheat oven to 375 degrees. Toss diced sweet potatoes with oil, salt and cumin. Roast in a single layer on a baking sheet for 30 minutes. Combine roasted sweet potatoes, corn, black beans, green onion, tomatoes, and cilantro in a large bowl. Pour lime juice over everything. Stir, season to taste with salt a pepper. Serve. (Optional: add avocado just before serving). Leftovers will keep for up to 5 days in the refrigerator. Can be served hot or cold.