Sweet Potato Salad
Ingredients
- 3 lb sweet potatoes, peeled and cubed
- 1 sweet onion, coarsely chopped
- ½ cup olive oil, divided
- 2 Tbsp lime juice
- 2 Tbsp white wine vinegar
- 2 tsp honey
- ¼ cup chopped fresh cilantro
- 1 red bell pepper, chopped
- 2 jalapeño peppers, seeded and chopped
- 2 (15-oz) cans black beans, drained and rinsed
- 1 (8-oz) block Manchego cheese, cubed
- 1 (4.6-oz) pkg roasted, salted pumpkin seeds
Instructions
- Preheat oven to 400°F. Toss together potatoes, onion, and ¼ cup oil over 2 large rimmed baking sheets. Lightly sprinkle with salt and pepper. Bake 30 to 40 minutes or until browned and tender.
- Whisk together ¼ cup oil, lime juice, vinegar, honey, and cilantro in a large bowl. Add potatoes; toss. Stir in bell pepper, jalapeños, beans, cheese, and pumpkin seeds. Serve warm, or cover and chill up to 3 days.
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