Sweet Potato Black Bean Avocado Salsa
Serves: 10 servings
  • 2 teaspoons olive oil
  • 1½ lbs. sweet potatoes, peeled and cut into ¼ inch dice
  • 1 pint grape tomatoes, quartered or cut into 6 pieces if large
  • 1 large yellow bell pepper, seeded, ribs removed, cut into ¼ inch dice
  • 1 avocado, pitted, peeled, and cut into ¼ inch dice
  • 1 – 15.5 ounce can black beans, rinsed and drained
  • ¼ cup avocado oil or olive oil
  • ¼ cup freshly squeezed lime juice
  • 1 clove garlic, minced
  • 1 teaspoon kosher salt
  • ¾ teaspoon cumin
  • 2 teaspoons cayenne pepper
  • ½ teaspoon pepper
  • ¼ cup chopped, fresh cilantro
  1. Preheat oven to 400 degrees. Place the sweet potatoes on a half sheet pan and toss with 2 teaspoons olive oi, ¼ teaspoon salt, and ¼ teaspoon pepper. Roast on bottom rack of oven for 10 minutes or until the potatoes can be easily pierced with a toothpick but are still somewhat firm.
  2. Let cool and then combine with the tomatoes, bell pepper, avocado, and black beans.
  3. Whisk together the oil, lime juice, garlic, salt and pepper, cumin, cayenne and cilantro. Pour over the sweet potato black bean mixture and toss to combine.
  4. Serves 10
Recipe by Queen of My Kitchen at https://www.queenofmykitchen.com/sweet-potato-black-bean-avocado-salsa/