White spuds slathered with a slick of mayo are not very inspiring (or healthy!). Gussied up with sweet potato and black beans lightly coated in a smoky yogurt dressing, this adaptation is sure to become a favourite dish to serve at summer backyard soirees. Be sure to put out a dish of lime wedges for those who want a little more tang.
2 lbs (1 kg) sweet potato, cut into 1 in (2.5 cm) pieces
2 tsp (10 mL) grapeseed oil
3/4 cup (180 mL) plain Greek yogurt
1 garlic clove, minced
1 canned chipotle chili pepper in adobo sauce, minced
1 tsp (5 mL) lime zest
Juice of 1/2 lime
1/2 tsp (2 mL) cumin
1/2 tsp (2 mL) salt
1/4 cup (60 mL) pumpkin seeds
1 1/2 cups (350 mL) cooked or canned black beans, drained and rinsed
1/4 cup (60 mL) cilantro
Preheat oven to 400 F (200 C). Toss sweet potato with oil and spread out on baking sheet. Bake until tender, about 25 minutes, stirring once halfway.
Meanwhile, whisk together yogurt, garlic, chipotle pepper, lime zest, lime juice, cumin, and salt in bowl.
Heat skillet over medium heat and toast pumpkin seeds until golden and beginning to pop, about 3 minutes, shaking pan often.
Place sweet potato and black beans in large bowl and toss with yogurt dressing. Serve garnished with pumpkin seeds and cilantro.
Serves 6.
Each serving contains: 254 calories; 10 g protein; 5 g total fat (1 g sat. fat, 0 g trans fat); 44 g total carbohydrates (9 g sugars, 8 g fibre); 302 mg sodium
source: “Raise the Salad Bar“, alive #381, July 2014
