4Sweet Potatoesmedium, peeled and cut into 1 inch cubes
1Red Onioncut into 1 inch pieces
2tablespoonsplus ¼ cup Olive Oiluse divided
Kosher Salt
Black Pepperfreshly ground
115 ounce can Black Beans, rinsed and drained
1Red Bell Pepperseeded and chopped
½cupFresh Cilantroroughly chopped
1Jalapeno Pepperseeded, deveined and roughly chopped
1cloveGarlicroughly chopped
¼cupSan-J Orange Sauce
Directions
Preheat oven to 400 degrees. Place the sweet potatoes and onions on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil, add 1 teaspoon salt, ½ teaspoon pepper, and toss to coat. Roast, turning once or twice, for 30 minutes or until the sweet potatoes are tender and starting to brown. Remove from oven and let cool.
In a large bowl combine the cooled sweet potatoes and onions with the black beans, red onion, and cilantro.
Place the jalapeno and garlic in the blender and pulse several times to finely chop. Add the San-J Orange Sauce and ¼ cup olive oil and blend until smooth. Taste and add salt and pepper to taste. Pour the dressing over the vegetables and toss to coat. Serve at room temperature or cold.
* The Gluten Free recipes that appear in this website incorporate a variety of San-J's products that are Certified Gluten Free. Please be sure to consider the other ingredients to make sure they comply with your dietary needs and restrictions.