Roasted Sweet Potato Salad With Lime Dressing Food

ROASTED SWEET POTATO SALAD

Steps:

• Place potatoes in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil; toss to coat. Bake at 400° for 30-45 minutes or until tender. Cool to room temperature., In a large bowl, combine the walnuts, cherries, parsley and potatoes. In a small bowl, combine the mayonnaise, vinegar, honey, lime zest and salt. Pour over potato mixture and toss to coat. Serve warm or cold.

ROASTED SWEET POTATO RAINBOW SALAD WITH LIME CREMA

Steps:

• If you haven't yet, take the corn out of the freezer and allow it to begin thawing. Preheat the oven to 400ºF.
• Peel the sweet potatoes, then cut them into a small dice (1/4-1/2 inch cubes). Place the cubes on a baking sheet, drizzle with cooking oil, cumin, and a pinch or two of salt. Toss the sweet potato cubes until they are all coated in oil and spices. Roast the sweet potatoes for about 30 minutes, or until they are soft and slightly browned on the edges. Remove from the oven and let cool slightly.
• While the sweet potatoes are roasting, prepare the lime crema. Use a small-holed cheese grater or a zester to remove the thin layer of green zest from the lime. Add about 1 tsp of the zest and 1 Tbsp of the lime juice to the sour cream, along with the minced clove of garlic and 1/4 tsp of salt. Stir to combine. Taste and adjust the lime juice as desired. Refrigerate the crema until ready to use.
• Heat a large skillet over medium to medium-high heat. Once hot, add 2 Tbsp cooking oil and swirl to coat the surface of the skillet. Add the thawed corn and let cook until the corn is blistered and charred on the edges. Avoid stirring too often to allow it to blacken a bit. Let the corn cool slightly.
• Finely dice the red bell pepper and red onion. Rinse and drain the black beans. Pull the cilantro leaves from their stems and then roughly chop.
• Combine the roasted sweet potatoes, blackened corn, black beans, red bell pepper, red onion, and cilantro in a large dish. Stir to combine. Add some of the lime crema and toss until the salad is lightly coated. Add a little more lime crema on top just before serving.

ROASTED SWEET POTATO SALAD WITH BLACK BEANS AND CHILE DRESSING

Steps:

• Heat oven to 400 degrees. Put sweet potatoes and onions on a large baking sheet, drizzle with 2 tablespoons oil, toss to coat and spread out in a single layer. Sprinkle with salt and pepper. Roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, 30 to 40 minutes. Remove from oven; keep on pan until ready to mix with dressing.
• Put chilies in a blender or mini food processor along with garlic, lime juice, remaining olive oil and a sprinkle of salt and pepper. Process until blended.
• Put warm vegetables in a large bowl with beans and bell pepper; toss with dressing and cilantro. Taste and adjust seasoning if necessary. Serve warm or at room temperature, or refrigerate for up to a day.

ROASTED SWEET POTATO SALAD WITH CHILI LIME DRESSING

Steps:

• In a large bowl, toss sweet potatoes with oil. Transfer to a greased 15x10x1-in. baking pan. Bake at 400° for 30-40 minutes or until potatoes are tender, stirring twice. Cool for 10 minutes. In a large bowl, combine the red pepper, onions, parsley, cilantro and sweet potatoes., In a small bowl, whisk the oil, lime juice, chili powder, salt, cumin, pepper and cayenne if desired. Drizzle over salad; toss to coat. Serve warm or cold.

LIME CILANTRO SWEET POTATOES

Steps:

• Put oven rack in lower third of oven and preheat oven to 425°F.
• Toss sweet potatoes with 2 tablespoons oil and 1/4 teaspoon salt in a shallow baking pan. Arrange potatoes in 1 layer and roast, stirring halfway through roasting, until tender, about 25 minutes total. Stir together cayenne, zest, and remaining 1/2 teaspoon salt in a small bowl. Whisk together lime juice and remaining tablespoon oil in a medium bowl, then add potatoes. Sprinkle with cayenne mixture and cilantro, stirring gently to combine.

ROASTED SWEET POTATO SALAD WITH LIME DRESSING

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine sweet potatoes and onion in a large bowl. Add oil and toss to coat. Spread onto a large baking sheet.
• Bake in the preheated oven until crisp-tender, about 30 minutes. Remove from the oven and allow to cool slightly, about 10 minutes.
• While the vegetables are cooling, combine garbanzo beans, tomato, and cilantro in a large bowl. Combine ginger, lime juice, and garlic in a small bowl.
• Add cooled vegetables to the garbanzo bean mixture, pour lime dressing over top, and toss to combine. Chill in the refrigerator until flavors have combined, about 1 hour.

ROASTED SWEET POTATO SALAD WITH BLACK BEANS AND CHILI DRESSING

Steps:

• Heat oven to 400 degrees. Put sweet potatoes and onions on a large baking sheet, drizzle with 2 tablespoons oil, toss to coat and spread out in a single layer. Sprinkle with salt and pepper. Roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, 30 to 40 minutes. Remove from oven; keep on pan until ready to mix with dressing.
• Put chilies in a blender or mini food processor along with garlic, lime juice, remaining olive oil and a sprinkle of salt and pepper. Process until blended.
• Put warm vegetables in a large bowl with beans and bell pepper; toss with dressing and cilantro. Taste and adjust seasoning if necessary. Serve warm or at room temperature, or refrigerate for up to a day.

ROASTED SWEET POTATO SALAD

Steps:

• Preheat oven to 400F. Line a baking sheet with a Silpat or spray with cooking spray and add the sweet potatoes in an even, flat layer. Evenly drizzle with 2 tablespoons olive oil, season with salt and pepper, and bake for about 45 minutes, or until fork-tender and done. Halfway through baking flip potatoes to ensure even cooking. Baking time will vary based on size of potatoes, oven and climate variances, and I recommend starting to check at 30 minutes for doneness. While potatoes bake, prep and chop the remaining ingredients.
• To a large bowl, add the black beans, green onions, red pepper, corn, cilantro; set aside.
• To a large measuring cup or medium bowl, add the honey, dijon mustard, lemon juice, 2 tablespoons olive oil, salt and pepper to taste, optional cayenne pepper, and whisk to combine; set aside.
• After potatoes are cooked, add them to the bowl with the beans and vegetables, add the sauce, and toss to combine. Taste, check for seasoning balance (add more salt, pepper, touch of honey, lemon juice, etc.), make any necessary tweaks, and serve.

SWEET POTATO SALAD WITH CHILI-LIME DRESSING

Steps:

• Preheat the oven to 400° F. Toss the cubed sweet potatoes with 1 tablespoon of olive oil and some salt and pepper on a sheet pan. Arrange the potatoes in a single layer; roast until just tender, about 25 minutes. Let cool slightly and then transfer to a large bowl. Add the bell pepper, scallions and cilantro.
• In a small bowl, whisk the remaining 3 tablespoons olive oil, the lime juice and zest, chili powder, cumin, a generous pinch of salt, and a couple of grinds of black pepper. Pour the dressing over the salad; toss very gently. Serve warm, at room temperature, or chilled. This dish can be assembled a day in advance. Some think it improves with a day of melding in the fridge.

ROASTED SWEET POTATO SALAD

Steps:

• In a large bowl, toss potatoes with oil.
• Place on large jelly roll pan and bake at 400 degrees for 30 to 40 minutes or until potatoes are tender, stirring twice.
• Cool for 10 minutes.
• In same large bowl, combine red pepper, onions, parsley and cilantro.
• Add cooled potatoes.
• In a small bowl combine dressing ingredients and whisk.
• Drizzle over potato mixture and toss to coat.
• Serve room temperature.

SWEET POTATO SALAD WITH CHILI-LIME DRESSING

Steps:

• Place the sweet potatoes in a large saucepan and cover with water. Bring to a boil and cook until just tender, 7 to 10 minutes (don't overcook or your salad will be mushy and falling apart.) Drain and transfer to a large bowl.
• While the potatoes are cooking, make the dressing. Whisk together the olive oil, lime juice, chili powder, cumin, cilantro, salt, and pepper in a small bowl. Add the red bell pepper and scallions to the potatoes and toss with the dressing. Season again with salt and pepper. Serve warm or refrigerate and bring to room temperature before serving.

ROASTED SWEET POTATO AND BLACK BEAN KALE SALAD

Steps:

• Roast your sweet potatoes: Pre-heat oven to 425 degrees F. You can either peel your sweet potatoes or wash them well. Cut them into small pieces and place them on a large baking sheet. Drizzle with olive oil and add all your spices. Toss until all the sweet potato is evenly coated and place in the oven. Bake until fork tender and starting to get brown and crispy, 25-30 mins, flipping once. Remove from the oven and set aside.
• Make the dressing: Add all dressing ingredients to small bowl and mix until combined. Give it a taste and add more salt if desired.
• Prepare the kale: Wash your kale and remove the ribs. Use a sharp knife to dice up the kale into small pieces. I like doing a chopped kale salad so the pieces aren't too big. Add all the kale to a large bowl and drizzle most of the dressing on. Mix and then use your hands to lightly massage the dressing into the kale. This will allow the kale to soften a little bit and make it more enjoyable.
• Assemble your salad: You can either make individual portions or you can add everything to the bowl and mix together. To make individual portions: add a big handful of the kale to a bowl and then top with desired amount of the sweet potato, black beans and the rest of the salad ingredients. Dress with extra dressing, if desired. To make one large salad: add all of the sweet potatoes, black beans and the rest of the ingredients to the kale and mix until combined. Add extra dressing, if needed.

SWEET POTATO SALAD

Steps:

• Preheat oven to 400 degrees.
• Place peeled and cut sweet potatoes and chopped onions on a baking sheet that has been brushed with olive oil. Drizzle remaining olive oil over all.
• Bake in preheated oven, 400 degrees, for 30 to 40 minutes, turning occasionally.
• Place jalapenos, garlic and lime juice in a blender or food processor and process until blended.
• Place finished sweet potatoes and onions in a large bowl. Add drained and rinsed black beans and chopped bell pepper. Pour the jalapeno mixture over the top and toss well.
• Sprinkle cilantro on top if desired. Serve hot or cold!