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Sweet Potato Salad

Jule’s Menu Verified

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Ingredients

Warning0 allergens identified

Sweet Potato Salad

14 ounces sweet potato

2 teaspoons canola oil

1 ½ teaspoons Mexican spice mix

½ oz fresh cilantro

1 small clove garlic

1 lime

2 teaspoons olive oil

salt and pepperto taste

1 tsp agave syrup

10 ½ ounces cherry tomatoes

½ avocado

1 can black beans

1 ¾ ounces feta cheese

Preheat the oven to 400°F (conventional oven). Wash the sweet potato thoroughly (peel if desired) and cut into roughly ½-inch cubes. In a bowl, toss the sweet potato cubes with the oil and Mexican spice mix until evenly coated, then spread them out on a baking sheet. Roast the sweet potato cubes in the oven for about 25–30 minutes, until the edges are crispy and the insides are tender.

Meanwhile, wash the cilantro thoroughly, shake dry, and remove the thick stems. Place the leaves (with the thin stems) in a blender. Squeeze the lime and add the olive oil and garlic. Blend until smooth and creamy, with no chunks remaining. Season the dressing with salt and pepper, and, if desired, a little agave syrup to taste.

Wash the cherry tomatoes and cut them in half. Cut the avocado flesh into small cubes. Drain the black beans, rinse them thoroughly, and let them drain well.

Take the sweet potatoes out of the oven and let them cool for about 2–3 minutes. In a large salad bowl, combine the roasted sweet potato cubes, cherry tomatoes, avocado, and black beans. Crumble the feta with your fingers and stir it into the salad along with the dressing. Season with salt and pepper to taste and serve warm.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Cube and Char for Texture 🔥
Cut sweet potatoes into uniform 3/4-inch cubes and toss with canola oil before roasting at 425°F for 25-30 minutes, stirring halfway through, to achieve crispy exteriors while maintaining creamy centers.
Time Your Avocado Addition ⏰
Add diced avocado just before serving to prevent browning and oxidation, which will keep your salad looking vibrant and appetizing.
Dressing Emulsion Secret 🫒
Whisk the lime juice with minced garlic and salt first, then slowly drizzle in olive oil while whisking vigorously to create a proper emulsion that coats the salad evenly rather than pooling at the bottom.
Warm Sweet Potato Advantage 🌡️
Dress the warm roasted sweet potatoes and black beans immediately after cooking so they absorb the lime-cilantro dressing flavors more effectively, creating a cohesive dish.
Spice Bloom Technique 🌶️
Toast your Mexican spice mix in a dry pan for 30 seconds before adding to the dressing to amplify and release the essential oils, intensifying the depth of flavor throughout the salad.