Grilled Sweet Potato Salad

• Vegan
• Gluten free

• Produce

  • 1 can Black beans
  • 1/4 cup Cilantro
  • 2 Jalapenos
  • 2 Limes
  • 1/2 tsp Oregano
  • 1/2 tsp Red chili flakes
  • 2 large slices Red onion
  • 1/4 cup Scallions
  • 2 lb Sweet potatoes

• Condiments

  • 1 tsp Maple syrup

• Baking & Spices

  • 1 Red pepper

• Oils & Vinegars

  • 13 1/2 tsp Olive oil

• Nuts & Seeds

  • 1/4 tsp Cumin

Found on delishknowledge.com

Description

Ingredients

• 2 lbs. sweet potatoes
• 1 can black beans, rinsed and drained
• 1 red pepper, diced
• ¼ cup cilantro, finely chopped
• ¼ cup finely sliced scallions
• 1½ tsp. olive oil, divided
• Roasted Jalapeno Dressing:
• 2 jalapenos
• 2 large slices red onion
• 2 limes, juiced
• ½ tsp. red chili flakes
• ¼ tsp. cumin
• ½ tsp. oregano
• 1 tsp. maple syrup
• 4 tbsp. olive oil

Directions

• Preheat a grill or grill pan to medium-high heat.
• Place the potatoes in a large pot and cover with water. Bring to a boil, reduce to a simmer and cook until just tender, about 15-20 minutes.
• Drain potatoes and let cool. The skins should slip off but if not, gently slice them off.
• Cut into 1 thick slices and brush with 1 tsp. olive oil.
• Place on the grill and cool for 2-3 minutes per side. Remove and cut into large dice. Set aside.
• Make the dressing:
• Brush the onion slices and jalapenos with ½ tsp. olive oil.
• Place on the grill and cook for 5 minutes until skin is blistered. Remove from grill, let cool slightly, and rub off jalapeno skins and seeds. Finely dice the jalapeno and red onion in a separate bowl. Add in the rest of the ingredients: lime juice, chili flakes, cumin, oregano, maple syrup. Drizzle in the olive oil and season with salt and pepper.
• Add the red pepper, black beans, and cilantro in the sweet potato bowl. Gently toss with dressing. Cover and let stand for at least 30 minutes. Serve!