Summer Salad with Black Beans, Roasted Sweet Potatoe & Lime-Chili-Dressing
30 min
Vegan
869
For 2 Portions
260 g
black beans, canned
30 g
tahini
20 g
pumpkin seed
5 g
light molasses
4 g
parsley, fresh
2
lime
1
sweet potato
1
green onion
4 tbsp
water
1 clove(s)
garlic
1 tsp
smoked paprika powder
1 tsp
olive oil
1/2 tsp
cumin, ground
1/2 tsp
oregano, dried
1/4 tsp
chili flake
salt
pepper
1. All set?
2. Preheat oven to 355°F (fan, recommended) or 375°F (conventional).
3. Peel and quarter sweet potato lengthwise. Then cut into bite-sized pieces.