Roasted Sweet Potato Salad

• medium sweet potato, peeled and cut into 1-inch chunks↗1
• half of a red or yellow bell pepper, seeded and finely diced1
• half of 1 jalapeno, minced1
• clove garlic, minced↗1
• a few tbs. chopped red onion
• zest of 1 lemon or lime1
• black beans↗1 cup
• chopped fresh cilantro0.33333333333333 cup

Step-by-step instructions

1. 1

   Heat oven to 400 degrees. Put sweet potatoes, jalapenos, red peppers and garlic on a large baking sheet, drizzle with olive oil, toss to coat and spread out in a single layer. Sprinkle with salt and pepper. Roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, 30 to 40 minutes. Remove from oven; keep on pan until ready to mix with other ingredients.

2. 2

   Combine red onion, lemon/lime zest, black beans, and cilantro in a small bowl. Add sweet potato mixture and drizzle with a little more olive oil. Season with salt, pepper, and maybe a drop of honey. Serve warm or at room temperature, or refrigerate for up to a day.