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Maple sweet potato and black bean salad with chipotle dressing
Maple sweet potato and black bean salad with chipotle dressing
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Whip up a tasty gluten-free salad with maple-glazed sweet potatoes and black beans.
Ingredients:
  • 27.00 gm maple syrup, plus 1 tsp, extra
  • 2.50 gm smoked paprika
  • 600g sweet potato, peeled, cut into thick wedges
  • 3 large zucchini, trimmed
  • 425g can black beans, rinsed, drained
  • 4 small radishes, thinly sliced
  • 120g mixed salad leaves
  • 1 ⁄250.00 ml fresh coriander leaves
  • 21.00 gm fresh lime juice
  • 1 ⁄5.20 gm Chipotle Tabasco sauce
  • 1 1 ⁄220.00 ml pepitas, lightly toasted
Instructions:
  • Preheat the oven to 200C/180C fan forced and line a large baking tray with baking paper. In a large bowl, mix maple syrup, paprika, and cumin. Add sweet potato and toss until coated. Spread the sweet potato on the prepared tray and lightly spray with olive oil. Roast for 25-30 minutes until golden and tender.
  • Prepare the zucchini using a spiraliser for thin strands or a vegetable peeler for long ribbons. Combine the zucchini, black beans, radish, salad leaves, and coriander in a large bowl. Season the mixture. In a separate bowl, mix lime juice, oil, Tabasco, and extra maple syrup for the dressing. Pour the dressing over the salad and toss gently to combine.
  • Plate the salad, arranging the roasted sweet potato wedges on top and finishing with a sprinkle of pepitas.

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