Roasting the sweet potatoes or squash is preferred. Roasting brings out the sweetness in the sweet potato and squash, and adds a nice subtle “crisp” on the outside.
Serves 4- 6
- 2 sweet potatoes, peeled and cut into 1 inch cubes
- 1 tablespoon oil
- 2 limes, zested and juiced (if the limes are large and juicy, only one may be needed)
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon honey
- 3 tablespoons olive oil
- ½ teaspoon chipotle chili powder (or 1 teaspoon chili powder)
- 3-4 scallions, finely chopped
- 1 cup corn, I use local organic frozen corn during the winter months (or a little more, especially if you’re making this in the summer when fresh sweet corn is readily available)
- 1 15 ounce can black beans, drained and rinsed
- ½ cup chopped fresh cilantro
- Pre-heat the oven to 400F.
- In a large bowl, toss the cubed sweet potatoes with a little high heat oil, such as sunflower, safflower or coconut and sprinkle with a little salt and pepper. Transfer the sweet potatoes to a parchment lined baking sheet and roast for about 10 minutes, just until crisp tender. Be sure not to overcook. We wouldn’t want mashed sweet potato salad.
- While the potatoes are cooking, whisk together the lime juice, zest, salt, pepper, honey, olive oil and chipotle chili powder.
- Add the cooled potatoes, scallions, beans and cilantro. Toss gently.
- You may serve at room temperature or refrigerate.
Recipe adapted by Karissa’s Kitchen
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For more information about the Glycemic Index click HERE for helpful links