INGREDIENTS
2 lbs. sweet potatoes
1 can black beans, rinsed and drained
1 red pepper
1/4 cup cilantro, finely chopped
1/4 cup finely sliced scallions
1 1/2 tsp olive oil, divided
ROASTED JALAPENO DRESSING
2 jalapenos
2 large slices red onion
2 limes, juiced
1/2 tsp red chili flakes
1/4 tsp cumin
1/2 tsp oregano
1 tsp maple syrup
4 Tbsp. olive oil
DIRECTIONS
Preheat a grill or grill pan to medium-high heat.
Place the potatoes in a large pot and cover with water. Bring to boil,
reduce to a simmer and cook until just tender, about 15-20 minutes.
Drain potatoes and let cool. The skins should slip off but if not, gently slice them off.
Cut into 1″ thick slices and brush with 1 tsp. olive oil.
Place on the grill and cook for 2-3 minutes per side. Remove and cut into large dice. Set aside.
TO MAKE THE DRESSING
Brush the onion slices and jalapenos with 1/2 tsp olive oil.
Place on the grill and cook for 5 minutes until skin is blistered. Remove from grill, let cool slightly, and rub
off jalapeno skins and seeds.
Finely dice the jalapeno and red onion in a separate bowl.
Add the rest of the ingredients: lime juice, chili flakes, cumin, oregano, maple syrup. Drizzle with the olive oil
and season with salt and pepper.
Add the red pepper, black beans, and cilantro to the sweet potato. Gently toss with dressing.
Cover and let stand for at least 30 minutes.