Roasted Japanese Sweet Potato Salad
Japanese sweet potatoes are high in healthy carbs with dietary fiber and provide a great source of energy, which is why they are particularly enjoyed by farmers and hard labor workers in Japan. They are also a great source of vitamins (especially vitamin A), minerals, potassium, and iron. You can serve it warm, room temperature, or cold. My preference is to make it the night before and eat cold the next day.
- 1 ¼ pound Japanese sweet potatoes washed and cut into 1” cubes
- coconut oil spray
- ½ tsp Himalayan pink salt
- ½ tsp pepper
- 1 15-ounce can black beans drained and rinsed
- 1 medium red bell pepper seeded and diced small
- 1 cup corn
- 3 green onions trimmed and thinly sliced
Cilantro Lime Dressing:
- ½ bunch cilantro with stems washed
- Juice and zest of one lime
- 2 Tbsp Apple Cider Vinegar
- 1 Tbsp Extra Virgin Olive Oil
- 2 Tbsp Water
- 1 clove Garlic
- ¼ tsp Himalayan pink salt
- 1 doonk stevia
- Dash or 10 of hot sauce
Clean and peel potatoes, then cut in one inch cubes.
Cover potatoes in a medium pot with water and boil for about 25 minutes or until soft.
To a large bowl add black beans, corn, and red pepper. Set aside.
To a blender, combine all dressing ingredients. Set aside.
Once potatoes are cooked, drain water and pour into bowl with black beans. Add dressing and mix. Can be served warm, room temp, or cold.