Roasted Sweetpotato And Poblano Salad
Winner in the 2011 Sweet n’ Healthy Blogger Recipe Contest, Budget Bytes
Course: Salad, Side Dish, summer salads
Cuisine: Mexican
Keyword: cooking at home, cookout, diabetes friendly, easy recipe, healthy meals
Servings: 8
Calories: 171kcal
- 2 large poblano peppers
- 2 large sweetpotatoes 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
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.
Set oven to bake at 400°F.
In a mixing bowl, combine sweetpotatoes, olive oil, cumin, salt and half of the cilantro; mix well. Spread sweetpotatoes onto baking sheet; roast in oven until tender, about 30 minutes, stirring halfway through.
Meanwhile, peel peppers, cut off their stems and remove the seeds. Cut flesh into 1/2–inch squares.
Remove sweetpotatoes from oven, set aside until cool, about 10 minutes.
In a bowl, combine sweetpotatoes, peppers, beans, corn, onion, lime juice and remaining cilantro; toss gently. Serve warm or cold.
Nutrition Facts
Roasted Sweetpotato And Poblano Salad
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Serving: 1 | Calories: 171kcal | Carbohydrates: 26g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 421mg | Potassium: 459mg | Fiber: 6g | Sugar: 4g | Vitamin A: 8163IU | Vitamin C: 29mg | Calcium: 46mg | Iron: 2mg | Net Carbohydrates: 20g