Saturday, March 31, 2012

Roasted Sweet Potato

So you may or may not have noticed that both recipes posted contain sweet potatoes...I promise this is in no way related to a weird obsession...but rather an excess. During Thanksgiving break I went shopping with my dad and as per usual bought a bunch of stuff we didn't need.... of which was an entire bag of sweet potatoes (my mom already had a bag at home).  And so... I was given the task of using said potatoes before I left for school.  And thus we have this lovely roasted sweet potato, onion and black bean salsa dish laid on a bed of steamed rice, inspired by a recipe from OHSHEGLOWS.  I hope you enjoy it! My family devoured the entire batch :)

3-4 sweet potatoes
1 onion
4-5 cups of cooked rice
2 cups black beans
1/2 cup Cilantro
2 garlic cloves
2-3 limes 
1 tsp. Cumin
3 tbs. olive oil
Cut the sweet potatoes into cubes and dice the onion, then spread both onto a cookie sheet.  Coat veggies with olive oil before baking to prevent sticking and create a golden brown exterior and sprinkle with salt and pepper.  Bake at 400 for 15 minutes then remove and flip to ensure even baking then place back into the oven for another 20-25 minutes.  

To prepare the dressing, mix 2 tbs. olive oil, 1/2 tsp salt, 2 minced garlic cloves, 3-4 tbs. of fresh lime juice, minced cilantro and cumin.  Then mix-in the washed and drain black beans.

When the veggies are done cooking, remove from oven.  Place cooked rice on each plate followed by the roasted veggie mixture and top it off with the salsa (add a sprig of cilantro if you're feeling especially adventurous), and you are finished!

1 comment:

  1. That looks so yummy!!!! I'm going to try it!!! It would be great on Easter dinner!!!! Cheri P.S. Thanks for blog help!!!!