Roasted Sweet Potato and Black Bean Warm Salad

Ingredients:

3 sweet potatoes, peeled and cut into 1-inch chunks

1 large onion, preferably red, chopped  (1.5 cups chopped)

3 tbsp extra virgin olive oil

1/2 tsp sea salt

Freshly ground black pepper

2 cloves garlic, peeled

3-4 tbsp fresh lime juice (Juice of 2 limes), to taste!

1/2 tsp cumin

2 cups cooked black beans, drained (14-15oz can) —dried & soaked beans are preferred

1/2 cup fresh cilantro, minced (made about 3 tablespoons minced)

 Instructions:

1. Preheat oven to 400F. Line a large baking sheet with parchment or non-stick mat. Place chopped sweet potato and onion onto baking sheet and drizzle with 1 tablespoon of olive oil. Mix to coat. Season with a sprinkle of salt and pepper. Bake in the oven for 15 minutes, remove and toss veggies to ensure even cooking. Bake for  another 20-25 minutes until veggies are tender and slightly brown around the edges. Remove and set aside.
2. Meanwhile, prepare the dressing by mixing the following ingredients together in a bowl: 2 tbsp olive oil, 1/2 tsp salt, 2 minced garlic cloves, 3-4 tbsp fresh lime juice (to taste), minced cilantro, and 1/2 tsp cumin. Now mix in the drained and rinsed black beans and stir well.
3. When the veggies are done cooking, place them into a large bowl. Pour on the dressing and mix well
4. Serve immediately, warm