Southwest Sweet Potato Salad with Guacamole Dressing
Prep: 25 minutes
Bake: 30 minutes • Serves: 4
Nonstick cooking spray
3 medium sweet potatoes (about 1-1/2 pounds), peeled and cut into 1-inch cubes (about 5 cups)
1-1/2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/4 teaspoon salt
1/4 cup prepared guacamole
1 tablespoon fresh lime juice
1/2 cup diced red bell pepper
1/2 cup no salt added black beans, drained and rinsed
1/2 cup no salt added sweet corn kernels
1/4 cup finely chopped red onion
1 tablespoon finely chopped jalapeño pepper
Chopped fresh cilantro for garnish (optional)
3 medium sweet potatoes (about 1-1/2 pounds), peeled and cut into 1-inch cubes (about 5 cups)
1-1/2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/4 teaspoon salt
1/4 cup prepared guacamole
1 tablespoon fresh lime juice
1/2 cup diced red bell pepper
1/2 cup no salt added black beans, drained and rinsed
1/2 cup no salt added sweet corn kernels
1/4 cup finely chopped red onion
1 tablespoon finely chopped jalapeño pepper
Chopped fresh cilantro for garnish (optional)
1.Preheat oven to 425°; spray large rimmed baking pan with cooking spray. In large bowl, toss sweet potatoes, oil, chili powder, cumin, paprika and salt; spread on prepared pan and bake 30 minutes or until potatoes are browned and tender, tossing once. Let cool.
2.In large bowl, stir guacamole and lime juice; add sweet potato mixture and toss to coat. Fold in bell pepper, beans, corn, onion and jalapeño pepper; serve garnished with cilantro, if desired. Makes about 4 cups.
Approximate nutritional values per serving (1 cup):
241 Calories, 8g Fat (2g Saturated), 0mg Cholesterol,
319mg Sodium, 40g Carbohydrates, 6g Fiber, 5g Protein