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2 lb sweet potatoes
2 small red onion
6 tablespoon olive oil, divided
1/2 teaspoon salt
Juice and zest from 1 lime
2 clove garlic,minced
1 teaspoon chili powder
2 cup cooked black beans, drained and rinsed if using canned
1 cup cilantro
1/2 cup pepitas
INSTRUCTIONS
Preheat oven to 400˚ F. Peel sweet potatoes, cut into 1/4 inch cubes and place on a sheet tray. Chop onion into 1/4 inch pieces and add to the tray. Drizzle 1 tablespoon olive oil on top and add 1/4 teaspoon of salt. Toss until sweet potatoes are well coated. Spread into a single layer and roast until sweet potatoes are tender and starting to brown, 35 to 40 minutes.
While the sweet potatoes are roasting, combine remaining 2 tablespoons olive oil in a jar with the lime juice, 1 teaspoon lime zest, minced garlic, and chili powder. Shake well.
Once sweet potatoes are done, transfer to a bowl. Add in the black beans, pepitas, and cilantro. Drizzle with the dressing and toss until salad is combined. This is best done with the sweet potatoes are still warm.