Description
This sweet potato black bean salsa is delicious, easy to make, satiating with a great variety of textures. This is not your average salsa recipe and it’s great as a lunch, dinner or as an appetizer. This salsa recipe is also great for those colder months because of the roasted sweet potatoes and cumin.
Ingredients
Scale
- {ROASTED SWEET POTATOES INGREDIENTS}
- 2 large sweet potatoes, cut into cubes
- pinch of salt, to taste
- a few dashes of black pepper, to taste
- 1 tsp cumin seeds
- ½ tsp chili powder
- 1/2 tsp paprika powder
- {BLACK BEAN SALSA INGREDIENTS}
- 240 gr cooked black beans, drained and rinsed
- ¼ tsp smoked paprika
- sprinkle of cayenne pepper
- 2 cups / 250 gr small cherry tomatoes, cut in halves
- a handful of fresh cilantro (or parsley), finely chopped
- 1 small red onion, cubed
- juice of 1 lime
- salt to taste
- {optional toppings}
- chopped cilantro or parsley
Instructions
- Preheat the oven to 400 F ( 200 C).
- Line a baking sheet with parchment paper, set aside
- Cut the sweet potatoes into cubes (about 1 inch). You can leave the skin on if you wish.
- Place the ingredients listed in the ‘’roasted sweet potatoes ingredients’’ in a medium sized mixing bowl and mix.
- Add the cubed sweet potatoes o the mixing bowl and mix until all potatoes are covered.
- Place sweet potatoes onto the parchment paper, spreading out to a single layer.
- Bake in a 400 F oven for 20 minutes or until the sweet potatoes are tender. The smaller the cubes the faster they will be ready.
- Meanwhile, prepare the black bean salsa.
- Mix together black bean salsa by combining all the ingredients in a medium bowl that are listed in the ”black bean salsa ingredients’’. Toss well. Adjust (salt/pepper) according to your taste.
- When the sweet potatoes are done, let cool off completely. You can also roast the sweet potatoes the day before.
- To serve, add the roasted sweet potatoes (with the herbs such as the roasted cumin) to the black bean salsa.
- Top with additional cilantro (or parsley) and any other additions you wish such as hot sauce, greens or maybe some quinoa/rice/buckwheat/millet if it serves as a main dish.
Notes
This sweet potato black bean salsa will keep for a day or two in the fridge, but it’s best eaten right after it’s made.