Name: Roasted Sweet Potato Salad
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 2 pounds sweet potatoes (3 medium or 2 large) -; 4 tablespoons olive oil, divided -; 1 tablespoon chili powder -; 3/4 teaspoon kosher salt, divided, plus more to taste -; 1/2 medium red onion -; 1 large lime -; 2 (14-ounce) cans black beans, drained and rinsed -; 1 to 2 packed cups baby spinach -; 1/4 teaspoon freshly ground black pepper, plus more to taste -; 4 ounces feta cheese, crumbled (about 1 cup) -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Roasted Sweet Potato Salad

1. 2 pounds sweet potatoes (3 medium or 2 large) -

2. 4 tablespoons olive oil, divided -

3. 1 tablespoon chili powder -

4. 3/4 teaspoon kosher salt, divided, plus more to taste -

5. 1/2 medium red onion -

6. 1 large lime -

7. 2 (14-ounce) cans black beans, drained and rinsed -

8. 1 to 2 packed cups baby spinach -

9. 1/4 teaspoon freshly ground black pepper, plus more to taste -

10. 4 ounces feta cheese, crumbled (about 1 cup) -

How to cook deliciously - Roasted Sweet Potato Salad

1. Stage

Preheat the oven to 425°F. Arrange a rack in the middle of the oven.

2. Stage

Prepare the sweet potatoes: Peel the sweet potatoes, if desired, and cut into 1-inch cubes. Place on a rimmed baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with the chili powder and 1/2 teaspoon kosher salt. Toss to coat. Arrange the potatoes in a single layer. Roast, tossing halfway through, until tender and browned in spots, about 30 minutes. Once the potatoes are done, let them cool on the baking sheet until just warm to the touch, 10 to 15 minutes.

3. Stage

Quick pickle the onion: Meanwhile, slice the red onion into very thin half-moons and place in a large bowl. Finely grate the zest of the lime into the bowl, then halve the lime crosswise and squeeze its juice into the bowl. Toss to coat the onion in the juice then leave to quick-pickle while the potatoes roast.

4. Stage

Assemble the salad: Add the roasted sweet potatoes, black beans, baby spinach, remaining 2 tablespoons olive oil, remaining 1/4 teaspoon kosher salt, and black pepper to the bowl with the onion and lime juice and toss to combine. Add the feta and toss gently again to combine. Taste and season with additional salt and pepper, as needed. Enjoy warm or at room temperature. Leftovers can be refrigerated in an airtight container for up to 5 days. Love the recipe? Leave us stars below!