Chipotle Sweet Potato and Pinto Bean Salad with Toasted Pepitas
Equipment
- Baking sheet
- Large mixing bowl
- Small skillet
Ingredients
- 2 large sweet potatoes, peeled and cut into 1-inch cubes
- 1 can (15 oz) pinto beans, drained and rinsed
- 1/4 cup pepitas
- 2 tablespoons olive oil
- 1 chipotle pepper in adobo sauce, minced
- 1 teaspoon ground cumin
- Juice of 2 limes
- 1/2 small red onion, finely diced
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 425°F. Toss the sweet potato cubes with 1 tablespoon olive oil, cumin, salt, and pepper on a baking sheet. Spread them in a single layer and roast for 25 minutes until tender and lightly browned at the edges.
- While the sweet potatoes roast, heat a small dry skillet over medium heat. Add the pepitas and toast for 3 to 4 minutes, shaking the pan often, until they turn golden and start to pop. Set aside to cool.
- In a large bowl, whisk together the remaining tablespoon of olive oil, minced chipotle pepper, and lime juice to form the dressing.
- Add the roasted sweet potatoes, pinto beans, diced red onion, and chopped cilantro to the bowl with the dressing. Gently toss everything until evenly coated.
- Sprinkle the toasted pepitas over the top just before serving.
Notes
Roast the sweet potatoes a few hours ahead so they cool completely before mixing. This keeps the salad from steaming in the bowl. If you want a milder heat, use only half the chipotle pepper. Leftovers store well in the fridge for two days and taste best at room temperature rather than chilled.
Course: Salad
Cuisine: Mexican
Equipment: Baking sheet, Large mixing bowl, Small skillet
Cuisine: Mexican
Equipment: Baking sheet, Large mixing bowl, Small skillet