This tasty and filling mixture of seasoned sweet potatoes, black beans, spinach, and feta cheese is ideal for meal planning. Prepare roasted sweet potato salad for either lunch or dinner.
Recipe instructions Roasted Sweet Potato Salad with Beans and Spinach
Preheat the oven to 425 degrees F (220 degrees C).
Put a rack in the center of the oven.
If you want, peel the sweet potatoes and cut them into 1-inch cubes. Put them on a rimmed baking sheet. Drizzle 2 tablespoons of olive oil over them, add chili powder, and 1/2 teaspoon of kosher salt.
Mix everything well so that the potatoes are coated evenly. Arrange the potatoes in one layer. Roast them, stirring halfway, for around 30 minutes until they are tender and browned in some places.
Once the potatoes are finished, let them cool on the baking sheet until they're warm to the touch, about 10 to 15 minutes.
While they cool, cut the red onion into thin half-moon slices and place them in a large bowl. Grate the lime zest into the bowl, then cut the lime in half and squeeze its juice into the bowl. Mix to coat the onion in the juice. Then, let it quick-pickle while the potatoes cook.
Combine the roasted sweet potatoes, black beans, baby spinach, remaining 2 tablespoons of olive oil, 1/4 teaspoon of kosher salt, and black pepper in a bowl with the onion and lime juice. Toss everything together. Add the feta and gently toss again.
Taste and adjust seasoning with additional salt and pepper, if necessary. Enjoy warm or at room temperature.