Roasted Sweet Potato Poblano Salad

Roasted Sweet Potato and Poblano Salad

Roasted Sweet Potato And Poblano Salad

Winner in the 2011 Sweet n’ Healthy Blogger Recipe Contest, Budget Bytes

  • 2 large poblano peppers
  • 2 large sweet potatoes (about 2-½ pounds), peeled and cut into 1-inch chunks
  • 3 tablespoons olive oil
  • 2 teaspoons cumin
  • ½ teaspoon salt
  • 1 bunch cilantro, chopped
  • 1 14-ounce can black beans, rinsed and drained
  • 1 cup frozen corn kernals, thawed
  • ¼ cup diced red onion
  • 3 tablespoons freshly squeezed lime juice
  1. Preheat broiler to high; line baking sheet with foil. Spray peppers with non-stick spray; place on baking sheet 4 inches below broiler. Roast until skins are blistered and black, about 15 minutes on one side and 5 minutes on the other side. Remove peppers to a bowl; cover with plastic wrap; set aside to cool.
  2. Set oven to bake at 400°F.
  3. In a mixing bowl, combine sweet potatoes, olive oil, cumin, salt and half of the cilantro; mix well. Spread sweet potatoes onto baking sheet; roast in oven until tender, about 30 minutes, stirring halfway through.
  4. Meanwhile, peel peppers, cut off their stems and remove the seeds. Cut flesh into 1/2–inch squares.
  5. Remove sweet potatoes from oven, set aside until cool, about 10 minutes.
  6. In a bowl, combine sweet potatoes, peppers, beans, corn, onion, lime juice and remaining cilantro; toss gently. Serve warm or cold.


Number of servings (yield): 8