Sweet Potato & Black Bean Salad

2 Sweet Potato (diced into 1/2 inch
cubes),
1 tbsp Extra Virgin Olive Oil,
1 tsp Cumin,
1/2 tsp Cinnamon,
1/2 tsp Paprika,
1/4 cup Tahini,
1/2 Lemon (juiced),
2 Garlic (cloves, minced),
2 tbsps Unsweetened Almond Milk,
1 tin Black Beans (cooked, drained and rinsed),
2 cups Cherry Tomatoes (halved),
1 cup Parsley (chopped),
Sea Salt & Black Pepper (to taste),

01 – Preheat the oven to 200°C. Line a large baking sheet with parchment paper.

02 – In a large mixing bowl, combine diced sweet potato, olive oil, cumin, cinnamon and paprika. Transfer to baking sheet and bake for 25 minutes.

03 – Meanwhile, make your tahini dressing by whisking together tahini, lemon juice, minced garlic and almond milk.

04 – In the mixing bowl, combine black beans, tomatoes, chopped parsley and sweet potato. Drizzle with your desired amount of dressing. Season with salt and pepper to taste.

I skipped the first part and did the potatoes in the microwave, I added the potatoes, olive oil and spices to a microwave safe bowel gave them a good mix and then microwaved for 5 minutes and also warmed the black beans up in the microwave following the instructions on the tin.

It turned out good and was nice and easy for lunch only took 15 minutes using the microwave for the potatoes.

by Ok-Historian-3660