Sweet Potato Salsa Salad

Active Time : 25 mins Total Time : 40 mins Servings : 6 to 8

For the most efficient use of your time, get the sweet potatoes roasting before proceeding with the rest of your ingredient prep.

Storage Notes: Refrigerate for up to 3 days, preferably keeping the sweet potato mixture and the salsa separate.

Ingredients

3 sweet potatoes (1 1/2 pounds total), scrubbed and cut into 3/4-inch chunks
3 cloves garlic, unpeeled
6 tablespoons extra-virgin olive oil, divided
1 tablespoon smoked paprika
1 teaspoon fine salt, divided, plus more to taste
1/2 teaspoon freshly ground black pepper, divided, plus more to taste
1 ripe avocado, peeled, pitted and cubed
1 medium red onion (8 ounces), finely chopped
1 jalapeño pepper, stemmed and thinly sliced (with seeds)
1 cup lightly packed fresh cilantro leaves and tender stems, chopped, plus whole leaves for garnish
2 teaspoons finely grated lime zest
1/4 cup fresh lime juice (from 2 to 3 limes)
1 pint cherry tomatoes, halved
1 1/2 cups fresh or frozen corn kernels
One (14-ounce) can no-salt-added black beans, drained and rinsed (or 1 1/2 cups cooked black beans)
2 red bell peppers, stemmed, cored and chopped
1/2 cup toasted pumpkin seeds

Instructions

1. Position a rack in the middle of the oven and preheat to 350 degrees. In a large roasting pan, toss together the sweet potatoes, garlic, 2 tablespoons of olive oil, smoked paprika, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Roast for 30 to 40 minutes, or until the sweet potatoes and garlic are very soft. Let cool slightly or completely in the pan.
2. Meanwhile, in a medium bowl, toss together the avocado, onion, jalapeño, cilantro, lime zest and juice, 2 tablespoons of olive oil, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper until combined.
3. When the sweet potato mixture has cooled, pick out the garlic cloves, slip off their peels, chop them, add them to the avocado salsa and toss to combine.
4. To the roasting pan with the sweet potatoes, add the tomatoes, corn, beans and bell peppers, and toss to combine. Drizzle with the remaining 2 tablespoons of olive oil. Taste, and season with more salt and pepper, as needed.
5. Pile the sweet potato mixture on a large platter. Top with the salsa, pumpkin seeds and cilantro leaves, and serve.

Nutrition Information

Per serving (1 1/2 cups), based on 8

Calories: 303; Total Fat: 15 g; Saturated Fat: 2 g; Cholesterol: 0 mg; Sodium: 416 mg; Carbohydrates: 38 g; Dietary Fiber: 9 g; Sugar: 7 g; Protein: 7 g