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Sweetpotato & Black Bean Salad with a Toasted Cumin Citronette

Recipe developed by Chef Vivian Howard in partnership with NCSPC This bright salad makes a satisfying lunch or a healthy companion for fish, chicken or steak. Dice everything smaller and you’ve got a fall-themed salsa for chips or tacos. Note: I’m a big believer in buying whole spices and grinding them as you need them. They add so much more flavor than the pre-ground dust from the grocery store. To toast and grind cumin, purchase whole cumin seeds and toast them over low heat in a dry sauté pan. Once you begin to smell them they’re done. Let the seeds cool slightly, and using a mortar and pestle or a coffee grinder crush the seeds, leaving a little texture if possible. Photo Cred: Juli Leonard

Recipe

Servings 2
Calories 676 kcal

Ingredients
  

  • Salad Ingredients
  • 1 medium sweetpotato peeled and cut into 1/2″ dice (about 1 cup)
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt divided
  • 1 teaspoon granulated sugar
  • 10 grinds of the black pepper mill or 1/4 teaspoon
  • 1 cup cooked black beans drained and rinsed from a can is fine
  • 1/2 of an avocado diced (about 1/2 a cup)
  • 1/4 cup thinly sliced scallion about 2 whole
  • 1/4 cup cilantro stems and leaves finely chopped
  • 2 tablespoons mint roughly chopped
  • 1/4 of chopped pecans or pepitas
  • 1/4 cup crumbled goat cheese
  • Cumin Honey Citronette Ingredients
  • Juice of two limes about 1/4 cup
  • 1 tablespoon of honey
  • 2 tablespoons extra virgin olive oil
  • 3 dashes hot sauce
  • 1/4 teaspoon toasted and crushed cumin seed
  • 1/4 teaspoon kosher salt

Instructions
 

  • Preheat the oven to 350 degrees. In a medium bowl, toss the sweetpotatoes with the olive oil, 1/2 teaspoon salt, sugar and black pepper. Spread the sweetpotatoes out onto a baking sheet so that it is evenly distributed and the sweetpotatoes are not touching. Slide the baking sheet onto the middle rack of the oven and cook for 35-45 minutes.
  • While the potatoes roast, make the dressing. In the same bowl you seasoned the sweetpotatoes, whisk together the lime juice, honey, salt, hot sauce and toasted cumin in a bowl. Stream in the two tablespoons of finishing olive oil as you whisk so that the dressing will emulsify.
  • Keep an eye on the potatoes towards the end of the cooking process so that they do not burn. You are looking for a golden, slightly brown color on the exterior of the potato and a creamier, softer texture on the interior.
  • Allow the potatoes to cool slightly and add them to the mixing bowl with the dressing. Stir in the black beans, avocado, scallions, herbs, pecans or pepitas, and remaining salt.
  • Coat all the ingredients in the dressing. Top with the goat cheese and serve. Note: this salad can sit and will actually benefit from mingling together for about 30 minutes before serving. If over 30 minutes, the avocado will begin to brown.

Notes

Note: Chopped pecans were used in nutrition label calculations
Nutrition Facts
Sweetpotato & Black Bean Salad with a Toasted Cumin Citronette
Serving Size
 
1
Amount per Serving
Calories
676
% Daily Value*
Fat
 
42
g
65
%
Saturated Fat
 
9
g
56
%
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
27
g
Cholesterol
 
13
mg
4
%
Sodium
 
1671
mg
73
%
Potassium
 
1090
mg
31
%
Carbohydrates
 
63
g
21
%
Fiber
 
16
g
67
%
Sugar
 
16
g
18
%
Protein
 
17
g
34
%
Vitamin A
 
16908
IU
338
%
Vitamin C
 
13
mg
16
%
Calcium
 
152
mg
15
%
Iron
 
5
mg
28
%
Net Carbohydrates
 
47
g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1Calories: 676kcalCarbohydrates: 63gProtein: 17gFat: 42gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 27gCholesterol: 13mgSodium: 1671mgPotassium: 1090mgFiber: 16gSugar: 16gVitamin A: 16908IUVitamin C: 13mgCalcium: 152mgIron: 5mgNet Carbohydrates: 47g