ingredients

2 large sweet potatoes (3 if on the smaller side), cut into bite sized pieces

1 tsp garlic powder

1/2 tsp onion powder

1/2 tsp salt

1/4 tsp black pepper

1 yellow bell pepper, diced

1 pint cherry tomatoes, sliced in half

1/4 a red onion, sliced into thin semi circles

10-16 oz spinach, roughly 8-10 cups

2 cans black beans, drained and rinsed

1 tspcumin

1/4 tsp salt

For the dressing-

1 cup almonds

1/4 cup coconut aminos

juice from 1 lime

1/2 cup cilantro, packed

1/2 tsp  salt

1/4 tsp black pepper

1 tsp red pepper flakes

3/4 cup water

extra lime wedges and cilantro to garnish

directions

Preheat the oven to 375 degrees F. Place sweet potatoes on a parchment lined sheet pan. Pour over about 1/4 cup of water and add the seasonings. Roughly mix around the sheet pan until the seasonings are dispersed then spread the potatoes so they cover the pan evenly. Bake for around 30-35 minutes, until tender and beginning to brown, mix halfway through baking.

While the sweet potatoes bake, chop all the veggies and add to a large bowl with the spinach.

Add the drained and rinsed black beans to a pot on the stove with the cumin, salt and tablespoon of water or olive oil (add more if needed as they heat up). Cook on low for 5-10 minutes.

Make the dressing by adding everything to a blender and blending on high until very smooth.

Once the sweet potatoes are fully cooked, remove from the oven and allow to cool for 5-10 minutes before adding to the salad so it doesn’t wilt the greens. Once ready add the sweet potatoes and black beans to the bowl with the veggies. Pour over the dressing and toss until everything is coated. Garnish with extra lime and cilantro.

*NOTE* You could also make this ahead and portion out individual servings if looking for a make ahead meal for the week or wanting to have salad dressing and veggies prepared for quick meals! The dressing would also go well as a dip for regular potatoes or with a rice and veggies dish if looking to use in other recipes.