Roasted Sweet Potato and Poblano Salad
This is a great late summer side dish. The roasted sweet potatoes will feed your excitement for the approaching fall season while the chili lime dressing allows you to embrace the final weeks of summer. This dish is filled with bold flavors especially from the roasted poblano peppers which give it a smoky yet sweet flavor.
What you'll need:
2 1/2 lbs sweet potatoes, cubed
1 can reduced sodium black beans, drained and rinsed
2 yellow bell peppers, chopped
1/4 cup cilantro
3 poblanos, seeds and core removed
2 tbsp EVOO
2 tsp kosher salt
1 tsp garlic powder
1 tsp ground black pepper
1 tsp cumin
2 tbsp EVOO
2 tsp kosher salt
1 tsp garlic powder
1 tsp ground black pepper
1 tsp cumin
Chili Lime Dressing:
2 tbsp EVOO
2 tbsp raw apple cider vinegar
2 tbsp lime juice
1 tbsp raw honey
1 tbsp raw honey
1 tsp cumin
1 tsp chili powder
1 tsp kosher salt
1/2 tsp pepper
Begin by roasting your poblano peppers. Poblanos need to be roasted to deepen their flavor as well as remove the waxy skin. Place the poblanos flat (skin side up) on a baking sheet. Place baking sheet in the oven on the broil setting. Allow skins to bubble and blacken. This should take about 15 mins. You could also do this process in your toaster oven if you prefer. Remove poblanos from the oven and place immediately in a ziploc bag. Close the ziploc bag allowing the heat to steam the poblanos. Let them rest for about 10 minutes. You will then be able to easily peel off the skin, and chop the poblanos.
While your poblanos are roasting, you should begin cutting your sweet potatoes, yellow bell peppers, and cilantro.
Once your poblanos are out of the oven and resting, turn your oven to 400 degrees. In a large bowl, toss your cut sweet potatoes in EVOO, garlic, cumin, salt, and pepper. Place sweet potatoes on lined baking sheet (or two if needed), giving the sweet potatoes enough room to bake evenly. Place baking sheets in the oven for about 40 minutes or until sweet potatoes are tender and golden.
Allow sweet potatoes to cool while you make the chili lime dressing. Whisk together all the ingredients for the dressing in a large mixing bowl. Add in the cooled sweet potatoes, chopped yellow bell peppers, rinsed black beans, chopped poblanos, and cilantro. Mix together thoroughly until combined.
Begin by roasting your poblano peppers. Poblanos need to be roasted to deepen their flavor as well as remove the waxy skin. Place the poblanos flat (skin side up) on a baking sheet. Place baking sheet in the oven on the broil setting. Allow skins to bubble and blacken. This should take about 15 mins. You could also do this process in your toaster oven if you prefer. Remove poblanos from the oven and place immediately in a ziploc bag. Close the ziploc bag allowing the heat to steam the poblanos. Let them rest for about 10 minutes. You will then be able to easily peel off the skin, and chop the poblanos.
While your poblanos are roasting, you should begin cutting your sweet potatoes, yellow bell peppers, and cilantro.
Once your poblanos are out of the oven and resting, turn your oven to 400 degrees. In a large bowl, toss your cut sweet potatoes in EVOO, garlic, cumin, salt, and pepper. Place sweet potatoes on lined baking sheet (or two if needed), giving the sweet potatoes enough room to bake evenly. Place baking sheets in the oven for about 40 minutes or until sweet potatoes are tender and golden.
Allow sweet potatoes to cool while you make the chili lime dressing. Whisk together all the ingredients for the dressing in a large mixing bowl. Add in the cooled sweet potatoes, chopped yellow bell peppers, rinsed black beans, chopped poblanos, and cilantro. Mix together thoroughly until combined.
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