From the Kitchen of Terri Bergman
Roasted Sweet Potatoes with Black Bean, Corn & Avocado Salad with Lime Vinaigrette
*Add Decadence, serve with Avocado Lime Aioli, and Spicy Salsa
These Herb encrusted Baked Sweet Potatoes served warm but stuffed with a cool Black Bean Salad are the bomb! (ESP for Meatless Monday). You get the Ying and Yang from a hot/cold food served together…as well as the perfect vehicle for
- Make Ahead
- Add Taco Meat for Thursdays!
- Go Pesco with Shrimp on Friday!
- Drive in the direction you want…
The natural sweetness of well baked sweet potatoes and the slight spicy bite of the bean salad is perfect. To up your “A” game make the Avocado/Lime Aioli and kick in the spicy cheese sticks and/or Salsa!
FIRST: ROASTED HERBED SWEET POTATOES
4 Medium Sweet Potatoes
Olive for rubbing
Amazing Herbes to coat
Salt & Pepper
Preheat Oven at 425 degrees
Wash and dry sweets. Cut light center in top of each, rub potatoes with olive oil. Roll or sprinkle with AMZ Herbes, salt n pepper. Bake 45 minutes until very soft, crunchy outsides. Set Aside.
SECOND: BLACK BEAN, CORN AND AVOCADO SALAD
1 15 oz can Black Beans, rinsed and drained
2 ears of fresh corn, kernels cut off or one can of corn drained
1 small red pepper finely diced
1 small red onion finely diced
2 Tbsp Amazing Rub (here is where you get brown sugar/spices)
1 tsp (or more) of Blazing Belle (this controls heat, a great blend of peppers incl. cayenne)
4 Tbsp. Olive Oil
1 lime, fully zested and juiced
½ c fresh cilantro or parsley chopped (whichever you prefer)
1 avocado medium chopped (reserve ¼ for Aioli)
Combine all ingredients (Avocado goes in right before serving) in bowl, mix well. Cover and chill from an hour to overnight. Before serving salad, add the Avocado and check seasonings.
When Sweet Potatoes are fully cooked, complete the seam slice down the middle (but not through) and separate and squeeze a little to fluff inner potato. Stuff with the Chilled black bean salad.
Serve with Aioli, Salsa (if desired) and maybe some fine spiced cheese!
This dish is also great stuffed first with taco meat, spicy shrimp or any of your favorites!
*Avocado Lime Aioli
1 C mayo
¼ chopped avocado
1 Tbsp Lime Juice with zest
chopped parsley (or cilantro)
finely minced garlic 2 cloves(optional)
salt/pepper to taste.