Roasted Sweet Potato Salad

sweetpotatosalad

This recipe is so flavorful and yummy – even husband approved! I enjoyed this for lunches, but could also be reduced in serving size for a snack. Enjoy!

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Roasted Sweet Potato Salad


2 sweet potatoes, washed and chopped
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained
3 green onions, trimmed and sliced
1 medium red bell pepper, seeded and diced
Sauce:
2 tablespoons honey
2 tablespoons dijon mustard
2 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
Optional: Chopped spinach

Directions

1. Preheat oven to 400F. Line a baking sheet and spray with cooking spray.

2. Add the sweet potatoes in an even, flat layer. Drizzle with olive oil, salt, and pepper. Bake for about 45 minutes, flipping potatoes halfway through.

3. In a large bowl, add the black beans, green onions, red pepper, and corn.

4. In a medium bowl whisk together sauce by adding honey, dijon mustard, lemon juice, olive oil, salt, and pepper.

5. Add cooked potatoes and chopped spinach if using to the large bowl. Pour the sauce over everything and toss to combine. Taste, check seasonings, adjust if needed, and serve!

Adapted and originally found from: Averie Cooks.

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