Description

All potato salads are not created equal. This one is totally different, but amazing and healthy. It's a great side dish for summer or anytime of the year.

Ingredients

• 5 medium sweet potatoes, cubed into 1 inch pieces
• 2 ½ T. flavorless coconut oil, melted
• 1 t. smoked paprika
• ½ t. chili powder
• 1 can black beans, drained and rinsed
• 1 red or yellow bell pepper, small dice
• 2 stalks celery, small dice
• 2 stalks green onion, thinly sliced (or red onion)
• salt and pepper, to taste
• Vinaigrette:
• 1 T. coarse ground mustard
• ½ t. salt
• 1 t. raw honey
• ⅛ c. t. red wine vinegar
• freshly squeezed juice of 1 lemon
• ¾ c. extra virgin olive oil

Steps

1. Preheat oven to 400 degrees.
2. Mix together melted coconut oil, smoked paprika and chili powder in a large mixing bowl. Add cubed sweet potatoes; toss to coat evenly in oil and spices.
3. Arrange coated potatoes in a single layer on a parchment lined half sheet tray. Season with salt and pepper, to taste. Roast for 25-30 minutes or until potatoes are cooked through.