Sweet Potato, Butternut and Black Bean Salad

A bright and delicious salad busting with flavour.

Serves: 6-8
Prep Time: 20 min

Cooking Time: 30-40 min

Total:  50-60 min

Ingredients

2 sweet potatoes, peeled and cubed
1/2 butternut, deseeded, peeled and cubed
2 cloves garlic, pressed
2 carrots, peeled and chopped
1 onion, chopped
1 tbsp. olive oil
1 tbsp. soy sauce
1 tbsp. maple syrup
1 tsp. dried oregano
1 tsp. dried basil
1 tin black beans, drained and rinsed
1/2 cup fresh parsley, finely chopped
1 red pepper, chopped
zest of 1 lime
juice of 1/2 lime
1 jalapeno pepper, sliced
salt and pepper

Directions

1. In a large bowl, mix butternut, sweet potato, onion, garlic and carrots with oil, maple syrup, soy sauce, herbs, salt and pepper.  Make sure everything is well coated.
2. Heat oven to 350 F and line a baking sheet with parchment paper.  Transfer the contents of the bowl onto the baking sheet and bake for 30-40 minutes, rotating with a spatula half way through.  Prick the sweet potato and butternut with a fork, if semi-soft, remove from the oven.
3. In the same bowl used to mix the roasted vegetables, combine black beans, red pepper, parsley and jalapeno pepper.  Transfer hot roasted vegetables back into this bowl, and stir together.
4. Add lime zest, lime juice, and salt and pepper to taste.
5. Serve warm or room temperature, either as a side salad or inside a pita with hummus.

Adapted from pinchofyum.com