Cumin-Roasted Sweet Potatoes with Black Beans

A super tasty spiced-up roasted sweet potato salad! The avocado crema sauce is to-die-for-delicious! Serve as a lunch or dinner salad meal or pile into tortillas to make an on-the-go taco.

📝 Ingredients

• 1 small avocado or 1/2 medium avocado (peeled and pitted)
• 1 cup fresh cilantro leaves
• 3 tablespoons fresh lime juice
• 1 garlic clove
• 1 tablespoon red or white wine vinegar
• 1/3 cup feta cheese
• 1/2 teaspoon salt
• 1/2 jalapeño
• 2 pounds sweet potatoes (about 4 medium)
• 2 tablespoons olive oil (or avocado oil)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/2 red onion (sliced)
• 1/2 fresh jalapeño (sliced)
• 1 15-ounce can black beans, drained
• 1/4 cup fresh cilantro leaves

👨‍🍳 Instructions

1. 1--- Avocado Crema ---
2. 2Put all the ingredients in a blender or food processor and puree until very smooth and creamy. Drizzle in 1 or 2 tablespoons of cold water, if needed, to help the process along. Refrigerate up to 2 days.
3. 3--- Roast the sweet potatoes ---
4. 4Preheat the oven to 425 (220) degrees.
5. 5Peel the sweet potatoes if you like. I usually leave most of the peel on, just peeling off any dark or dirty spots. Slice into 1" pieces.
6. 6Toss the sweet potatoes on a large rimmed baking sheet with the oil, cumin, chili powder, garlic powder and salt. Roast 25 minutes, or until tender and golden.
7. 7Add the onion and jalapeño to the pan and stir everything around with a spatula. Roast 5 more minutes. Remove from the oven, add the black beans and cool on the baking sheet.
8. 8--- To serve ---
9. 9Serve the potatoes with a generous dollop of the Avocado Crema on each plate, and sprinkle with cilantro leaves.