VEGAN BLACK BEAN AND SWEET POTATO SALAD
This is a great side dish using fresh ingredients. There are never leftovers!
Provided by chefcs
Categories Salad Vegetable Salad Recipes
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Spread sweet potatoes onto a rimmed baking sheet. Drizzle 1 tablespoon olive oil over sweet potatoes; season with cumin, red pepper flakes, salt, and pepper. Toss sweet potatoes until evenly coated.
- Roast on the lower rack of the preheated oven, stirring halfway through, until sweet potatoes are tender, 25 to 35 minutes.
- Whisk remaining 2 tablespoons olive oil and lime juice together in a large bowl; season with salt and pepper. Add sweet potatoes, black beans, onion, and cilantro; gently toss to coat.
Nutrition Facts : Calories 291.1 calories, Carbohydrate 42.2 g, Fat 10.6 g, Fiber 11 g, Protein 8.4 g, SaturatedFat 1.5 g, Sodium 461.8 mg, Sugar 5.5 g
BLACK BEAN AND SWEET POTATO SALAD
This is a great, easy recipe! It comes from Everyday Food. I packed it for my lunch and I'm really impressed by the flavor. Great for a side dish or light meal.
Provided by Reddyrat
Categories Black Beans
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 450 degrees.
- Place sweet potatoes on a rimmed baking sheet; drizzle with 1 tablespoon oil. Season with cumin, red-pepper flakes (if using), salt, and pepper; toss to coat.
- Roast on lower rack, until tender, tossing once during cooking, 25 to 35 minutes.
- In a large bowl, whisk lime juice with remaining 2 tablespoons oil; season with salt and pepper. Add sweet potatoes, beans, onion, and cilantro; mix gently to combine.
Nutrition Facts : Calories 252.1, Fat 10.7, SaturatedFat 1.5, Sodium 38.8, Carbohydrate 32.8, Fiber 8.8, Sugar 3.5, Protein 7.9
SWEET POTATO BLACK BEAN SALAD
Make and share this Sweet Potato Black Bean Salad recipe from Food.com.
Provided by Roosie
Categories Yam/Sweet Potato
Time 10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients in a large bowl.
- Cover and let sit at room temperature for 25 minutes, or refrigerate for 1 hour to let flavors combine.
- Serve over fresh greens and garnish with tortilla chips.
Nutrition Facts : Calories 115, Fat 0.3, SaturatedFat 0.1, Sodium 40.4, Carbohydrate 24.8, Fiber 5.7, Sugar 5.5, Protein 4.3
SWEET POTATO AND BLACK BEAN ENCHILADAS
Provided by Martina McBride
Categories main-dish
Time 1h10m
Yield 5 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 400 degrees F. Put 1/4 cup red enchilada sauce on the bottom of a 13-by-9-inch baking dish.
- Heat the olive oil over medium-high heat in a large skillet. Add the garlic, onions and jalapeño and cook until the onions become translucent and the garlic is fragrant, about 2 minutes.
- Add the cubed sweet potatoes, diced tomatoes, black beans, cilantro, cumin, chili powder, salt and pepper to taste and 1/4 cup water. Cover and cook over medium-low heat, stirring occasionally, until the sweet potatoes are tender, about 10 minutes.
- Place a generous 1/3 cup filling in the center of each tortilla, roll up and place in the baking dish seam-side down.
- Top with the remaining 3/4 cup enchilada sauce and the cheese. Bake, covered with foil, until the enchiladas are hot and the cheese is melted, about 10 minutes. Top with more cilantro and serve with sour cream if desired.
- In a medium saucepan over medium-low heat, add the oil and saute the garlic until it is fragrant, about 30 seconds. Add the tomato sauce, chicken broth, chile powder, cumin, chipotle chiles and some salt and pepper. Bring to a boil. Reduce the heat to low and simmer until slightly thickened, for 5 to 7 minutes. Set aside until ready to use.
ROASTED SWEET POTATO SALAD WITH BLACK BEANS AND CHILI DRESSING
Provided by Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees. Put sweet potatoes and onions on a large baking sheet, drizzle with 2 tablespoons 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 dressing.
- Put chilies in a blender or mini food processor along with garlic, lime juice, remaining olive oil and a sprinkle of salt and pepper. Process until blended.
- Put warm vegetables in a large bowl with beans and bell pepper; toss with dressing and cilantro. Taste and adjust seasoning if necessary. Serve warm or at room temperature, or refrigerate for up to a day.
ROASTED SWEET POTATO SALAD WITH BLACK BEANS AND CHILE DRESSING
Start with sweet potatoes, which are in season, beautiful and cheap, and roast them with red onion and olive oil. Roasting instead of boiling makes a huge difference: not only do you get a rich, smoky flavor, but the peeled exterior is toughened a bit so that the potatoes stay intact when tossed with the other ingredients. You can serve this sweet potato salad warm or at room temperature; it's great both ways.
Provided by Mark Bittman
Categories easy, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees. Put sweet potatoes and onions on a large baking sheet, drizzle with 2 tablespoons 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 dressing.
- Put chilies in a blender or mini food processor along with garlic, lime juice, remaining olive oil and a sprinkle of salt and pepper. Process until blended.
- Put warm vegetables in a large bowl with beans and bell pepper; toss with dressing and cilantro. Taste and adjust seasoning if necessary. Serve warm or at room temperature, or refrigerate for up to a day.
Nutrition Facts : @context http, Calories 501, UnsaturatedFat 23 grams, Carbohydrate 56 grams, Fat 28 grams, Fiber 14 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 950 milligrams, Sugar 7 grams
SWEET POTATO SALAD
This recipe comes from Stefano de Pieri - great Italian chef. However this is very Asian fusion inspired but is fantastic. I have successfully made it with a mixture of butternut pumpkin and sweet potato.
Provided by Wendys Kitchen
Categories Yam/Sweet Potato
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cut sweet potato into chunks, toss in a little olive oil place in large baking dish with garlic cloves.
- Season to taste with salt and pepper amd bake at 220 Degrees C for 45 minutes to 1 hours.
- Remove from oven peel garlic and keep warm.
- Mix red onion, chilli and herbs into potato and garlic.
- Whisk remaining ingredients including the remaining olive oil, and toss through salad.
- Lastly top with peanuts and serve, extra herbs and black pepper.
- Fantastic!
Nutrition Facts : Calories 581.6, Fat 41.9, SaturatedFat 5.8, Sodium 534.1, Carbohydrate 42.3, Fiber 8.8, Sugar 9.2, Protein 16.2
STEAMED SWEET POTATO, BROCCOLI, AND BEAN SALAD
I wanted to bring sweet potatoes to work for lunch, but didn't want plain old potatoes cooked in the microwave. So I threw this together. Would be good hot or cold. The recipe should make a hearty lunch for two (or three?) -- or serve as a side dish. I used chickpeas but black or pinto beans would probably be just as good.
Provided by Midwest-meets-West-
Categories Yam/Sweet Potato
Time 20m
Yield 2 lunch portions, 2 serving(s)
Number Of Ingredients 10
Steps:
- Place sweet potato chunks on the stove in a steamer basket. Steam until tender but not overcooked, about 5 minutes. Set aside.
- Place broccoli and beans in steamer basket and steam until broccoli is tender but not overcooked, about 4 minutes.
- Combine potatoes, broccoli and beans in large bowl and stir gently to mix.
- Combine remaining ingredients and stir until blended. Add to bowl and toss until vegetables are evenly coated.
- Serve immediately if serving warm. Or chill and serve cold.
BLACK BEAN-SWEET POTATO SKILLET
My fiancé loves sweet potatoes. By adding black beans, I came up with a nutritionally complete main dish. Its bright orange and black color makes it fun for Halloween. -April Strevell, Red Bank, New Jersey
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute onion in oil until tender. Add the beans, sweet potatoes, broth, chipotle, pepper and cinnamon., Bring to a boil. Reduce heat; cover and simmer for 25 minutes. Uncover and simmer 5-10 minutes longer or until potatoes are very tender and mixture is thickened, stirring occasionally., Meanwhile, cook couscous according to package directions. Serve with black bean mixture.
Nutrition Facts : Calories 294 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 727mg sodium, Carbohydrate 54g carbohydrate (9g sugars, Fiber 10g fiber), Protein 12g protein.
ROASTED SWEET POTATO AND BLACK BEAN SALAD
Provided by Georgia Downard
Categories Salad Bean Appetizer Side Roast Low Fat Vegetarian Low Cal High Fiber Dinner Lunch Sweet Potato/Yam Healthy Self
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Heat oven to 375°. On a baking sheet coated with cooking spray, place potatoes in a layer; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake until tender, 15 minutes; let cool. In a bowl, whisk juice, vinegar, garlic, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Add potatoes, beans, tomatoes, bell pepper, scallions and mint; toss; serve over arugula, and garnish with lime wedges.
SOUTHWESTERN SWEET POTATOES AND BLACK BEANS
This is my modified version of "Sweet Potatoes with Warm Black Bean Salad" (a recipe from Eatingwell.com). A great vegetarian dinner or side dish to grilled meats. I added a bit more spice to the original recipe and we love it.
Provided by kitty.rock
Categories Yam/Sweet Potato
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Scrub and dry sweet potatoes.Prick each potato with a fork in several places. Wrap in foil and bake in a 375 degree oven for 50-60 minutes or until tender all the way through.
- Meanwhile, in a small sauce pan, saute onion in olive oil until clear. Add black beans, Rotel, cumin, paprika, coriander, salt and red pepper flakes. Simmer bean mixture on medium heat for about 15 minutes.
- Remove potatoes from oven, unwrap and slice potatoes lengthwise, making several cuts. Then slice crosswise, making a cross-hatch pattern, opening up the potato. Spoon half of the bean mixture onto each potato.
- Top each potato with a 1-2 tablespoons of sour cream and sprinkle with cilantro or chives, if desired.
Nutrition Facts : Calories 417, Fat 8.2, SaturatedFat 1.2, Sodium 1226.6, Carbohydrate 72.1, Fiber 18.4, Sugar 7, Protein 17.4
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- Place sweet potatoes and onions and 2 tablespoons olive oil on a baking sheet; toss well. Bake, turning occasionally, until edges brown, 30 to 40 minutes.
- Place jalapenos, garlic, lime juice and 2 tablespoons olive oil in a blender or food processor and process until blended.
- Toss warm sweet potatoes and onions, beans, and bell pepper in a large bowl. Add dressing, salt and pepper. Toss well. Top with cilantro. Serve room temperature.
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