Southwest Sweet Potatoes

I like to get my inspiration for recipes from items that are available at my local farmers market.  I try to not only buy what I can organic but local too.  Its like a nutritional bonus when your food doesn’t have to travel far distances.  Not much grows here in Arizona over the summer other than melons but I finally saw some sweet potatoes make a visit at the farmers market last week.  I LOVE sweet potatoes.  I can just roast them and eat them plain.  You can make them sweet or savory.  They make awesome fries.  Eat them at breakfast, lunch, or dinner.  They are a good carbohydrate that adds great energy and nutrients to any meal.

I was browsing the grocery store aisles the other day.  I am one of those people that can spend a lot of time in the store.  I love to check out products and see what is new or discover something that I never knew was available.  I can also get inspired by products and have “hey I can make that myself” moments.  In fact I saw a southwest sweet potato salad in the deli case and just knew that I had to recreate it myself.  Cheaper then what I found it selling in the store for and I know that all of the ingredients are clean.  A combo I love.

This is definitely one of those recipes that I would make a lot of and have all week.  Eat as a main course, have as a side dish, or toss it on some greens for a salad.  I don’t know about you but I need those kinds of recipes in my life so that I am not making food from scratch everyday.  Eating whole food is so important to me and I make it a priority to do as much of it as I can.  If you think that it is too hard just remember to start with small steps and try to do a little more every week.  Part of the process is deciding that it is important to you too.  I truly believe that anyone (no matter how much money you have, how much time you have, or how much cooking experience you have) can eat more wholesome foods.

Print

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4

Author Sara

Ingredients

• 2 large sweet potatoes 1/2 inch diced
• 2 bell peppers seeded and 1/2 inch diced ( any color)
• 1 red onion peeled and 1/2 inch diced
• 2 tsp coconut oil
• 1 cup black beans cooked
• 1 cup cilantro finely chopped
• 1/2 tsp chili powder
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper
• 2 Tbsp olive oil

Instructions

1. Preheat oven to 375 degrees
2. On 2 lined baking sheets...first one add sweet potatoes and coat with 1 tsp coconut oil cook until tender about 20 min.
3. On the second sheet add peppers and onion, coat with 1 tsp coconut oil. Cook until tender about 15 min.
4. While veggies are cooking make the dressing in a large bowl adding all of the seasoning and mix in the olive oil.
5. To the dressing add cooked vegetables, black beans, and cilantro.
6. Mix to coat.
7. Serve warm, room temp, or cold.

Recipe Notes

***choose organic ingredients when possible