Food Service Version
Yield
~150 1/4 cup servings
Ingredients
26 cups black beans, drained and rinsed
30 cups sweet potatoes, peeled and cut into ~1” chunks
2 onions, chopped (yellow sweet)
15 cloves garlic, peeled and minced
2-4 Tbsp. olive oil (enough to roast)
2 tsp. each of salt and pepper
Dressing:
1 ½ cups olive oil
1 ¼ cups lime juice
6 tsp. ground cumin
dash of salt and pepper
2 cups fresh basil or parsley, finely chopped (do not add to dressing)
30 cups sweet potatoes, peeled and cut into ~1” chunks
2 onions, chopped (yellow sweet)
15 cloves garlic, peeled and minced
2-4 Tbsp. olive oil (enough to roast)
2 tsp. each of salt and pepper
Dressing:
1 ½ cups olive oil
1 ¼ cups lime juice
6 tsp. ground cumin
dash of salt and pepper
2 cups fresh basil or parsley, finely chopped (do not add to dressing)
Directions
1. Preheat oven to 350 °F.
2. Place your chopped sweet potatoes, onions and garlic onto a baking sheet, then drizzle 2-4 Tbsp. of olive oil over and toss. Sprinkle salt and pepper. Bake for 30-35 minutes or until crispy. Check after 15 minutes and toss vegetables again and rotate.
3. Remove sweet potatoes, onions, and garlic from the oven when they are nicely golden. To keep warm, leave on the baking sheet and cover with foil.
4. Dressing: In a small bowl, mix olive oil, dash of salt, lime juice, and cumin, and basil.
5. In a large serving bowl toss in roasted sweet potato mix, black beans, and then pour the dressing. Mix well. Serve warm.
2. Place your chopped sweet potatoes, onions and garlic onto a baking sheet, then drizzle 2-4 Tbsp. of olive oil over and toss. Sprinkle salt and pepper. Bake for 30-35 minutes or until crispy. Check after 15 minutes and toss vegetables again and rotate.
3. Remove sweet potatoes, onions, and garlic from the oven when they are nicely golden. To keep warm, leave on the baking sheet and cover with foil.
4. Dressing: In a small bowl, mix olive oil, dash of salt, lime juice, and cumin, and basil.
5. In a large serving bowl toss in roasted sweet potato mix, black beans, and then pour the dressing. Mix well. Serve warm.
Home Version
Yield
4 servings
Ingredients
1 (15 oz.) can black beans, drained and rinsed
3 large sweet potatoes, peeled and cut into approximately 1 inch chunks
1 large onion, chopped (yellow sweet)
1 Tbsp. olive oil
½ tsp. each of salt and pepper
Dressing:
2 Tbsp. olive oil
2 cloves garlic, peeled and minced
3 Tbsp. lime juice
½ tsp. ground cumin
1 cup fresh cilantro, finely chopped
3 large sweet potatoes, peeled and cut into approximately 1 inch chunks
1 large onion, chopped (yellow sweet)
1 Tbsp. olive oil
½ tsp. each of salt and pepper
Dressing:
2 Tbsp. olive oil
2 cloves garlic, peeled and minced
3 Tbsp. lime juice
½ tsp. ground cumin
1 cup fresh cilantro, finely chopped
Directions
1. Preheat oven to 400º F.
2. Place your chopped sweet potatoes and onions onto a baking sheet, then drizzle about 1 Tbsp. of olive oil over and toss. Sprinkle salt and pepper. Bake for 30-35 minutes. Check after 15 minutes and toss vegetables again.
3. Remove sweet potatoes and onions from the oven when they are nicely golden. To keep warm, leave on the baking sheet and cover with foil.
4. Dressing: In a small bowl, mix olive oil, dash of salt, garlic, lime juice, cilantro, and cumin.
5. In a large serving bowl toss in roasted sweet potatoes, onions, black beans and then carefully pour the dressing. Mix well. Serve warm.
2. Place your chopped sweet potatoes and onions onto a baking sheet, then drizzle about 1 Tbsp. of olive oil over and toss. Sprinkle salt and pepper. Bake for 30-35 minutes. Check after 15 minutes and toss vegetables again.
3. Remove sweet potatoes and onions from the oven when they are nicely golden. To keep warm, leave on the baking sheet and cover with foil.
4. Dressing: In a small bowl, mix olive oil, dash of salt, garlic, lime juice, cilantro, and cumin.
5. In a large serving bowl toss in roasted sweet potatoes, onions, black beans and then carefully pour the dressing. Mix well. Serve warm.
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