"I made this recipe and added quinoa, but keep the dressing separate until just before serving. It is sooo good. The chipotle chicken is marvelous with it. Thank you."
Roasted Sweet Potato Salad – sweet potato – avocado oil – sea salt – corn kernels – black beans – red bell pepper – green onion – red onion
Preheat the oven to 400 degrees F. Wash and scrub the sweet potato, then place it on a cutting board and chop it into bite-sized chunks using a sharp knife.
Transfer the ingredients for the dressing to a small blender (or use a small bowl or measuring cup) and blend until everything is well-combined.
Drain the canned corn and black beans into a colander, give them a rinse with cool water, and transfer to a large mixing bowl or serving bowl. Add the chopped red bell pepper, red onion, and green onions to the large bowl.
Pour the salad dressing over the vegetables and use salad tongs to toss everything together until well-combined. Taste the salad for flavor and add more sea salt, black pepper, or lime juice to taste.