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New York, New York
I enjoy simple things: solitude, cheap sheet cake, and sunlight. I also believe that white is, in fact, a color. Bring me fresh flowers and we can be friends.

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April 15, 2011

Sweet Potato and Black Bean Salad

Holy cow! This stuff is good. I don't mean its "kind-of-healthy-so-I'll-eat-it-and-pretend-I'm-satisfied-because-I-know-I-should-be" good, I mean "I-ate-this-for-lunch-and-dinner-the-last-two-days-and-will-continue-for-the-next-two-days" good.



The best part about the recipe is that all the ingredients are staples that I always have in my kitchen, so I never have to go to the store when I crave it!

Yields: 4 Servings

Ingredients:
3 sweet potatoes
onion
olive oil
kosher salt
black pepper
2 garlic cloves
lime juice
cumin
black beans
avocado
cilantro

*I altered the original recipe by reducing the amount of olive oil and adding avocado!

Directions:
1. Preheat oven to 400F. After sprinkling with 1 tablespoon of olive oil and salt and pepper,  bake chopped sweet potato and onion for 30 minutes.  I like to toss the vegetables halfway through to make sure they cook evenly.  If they haven't cooked in 30 minutes, I'll toss again and bake a little longer until the sweet potato is tender and slightly browned around the edges.

2. While the veggies are baking, mince two cloves of garlic, and mix in a bowl with 1 tablespoon of olive oil, kosher salt, 3-4 tablespoons of fresh lime juice, minced cilantro, and cumin to taste. 

3. Strain 1 can of black beans and rinse.  Mix black beans and 1 chopped avocado into the dressing in a large bowl. 

4. Once veggies are baked and cooled, mix them into the large bowl and mix.

Serve warm right away, and then put the rest into a Tupperware for lunch the next day, it tastes great cold too!

 The salad is starchy enough to leave you full and hold you over for hours.  It's savory and hits the spot every time. I can't tell when I will get tired of eating it twice a day every day, but the end does not look very near.

Seriously, why didn't anyone tell me about cumin earlier?  I blame my dad.  Although an amazing cook, he NEVER shares his secrets, even with me! Any time you ask what is in a dish, his answer is "nothing, salt and pepper". Clearly, this is not true. After spending months cooking my dishes with only salt and pepper, my taste buds are exposed to a whole new world. I see an obsession with spices happening, fast.

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