Roasted Sweet Potato & Black Bean Salad with Sweet Almond-Curry Dressing

Updated Jun 26, 2018, Published May 07, 2013

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Ingredients

2 large sweet potatoes, peeled and cut into 1-inch cubes
1 tablespoon extra-virgin olive oi
½ cup unsweetened plain almond milk
¼ cup natural smooth almond butter
1 teaspoon ground cinnamon
½ teaspoon mild curry powder
¼ teaspoon ground ginger
10 drops plain liquid stevia, or to taste
Fine sea salt, to taste
1 (19-ounce) can black beans, rinsed and drained
3-4 green onions (also called scallions), white and light green parts only, sliced
¼ cup chopped fresh Italian (flat leaf) parsley

Directions

Prepare the sweet potatoes: Preheat the oven to 400ºF. Toss the sweet potato cubes with the oil and spread in a single layer on a parchment-lined cookie sheet. Bake just until the potatoes are tender, 15-20 minutes. Remove from the oven and cool to room temperature.

Make the dressing: Whisk together the almond milk, almond butter, cinnamon, curry powder, ginger, stevia, and salt until smooth. Adjust the thickness if necessary by adding more milk.

Mix the salad: In a large bowl, combine the sweet potatoes with the beans and onions. Toss gently with the dressing. Sprinkle with the parsley and serve immediately.