INGREDIENTS:

4 large sweet potatoes cut into 1-in cubes 

1 large red onion, chopped

½ cup vegetable stock. Salt and pepper

1 small jalapeno pepper, (remove seeds, discard, and dice)

1-2 garlic cloves, peeled

Juice of 2 fresh limes

1- 15 oz can of black beans, drained 

1 red bell pepper, seeded and finely diced

1 cup chopped fresh cilantro or paste

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INSTRUCTIONS:

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Heat oven to 400 degrees.

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Put diced sweet potatoes and chopped onions in a large bowl and toss with 2 Tbsps. of the vegetable stock. Sprinkle with salt and pepper.

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Place in a single layer on baking sheet lined with silicone mat. Roast, turning occasionally, until potatoes begin to brown on and are for tender, about 30 minutes.

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Remove from oven.

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In a blender or food processor, mix jalapeno, garlic, lime juice, remaining olive oil and a sprinkle of salt and pepper. Blend until smooth.

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In a large bowl, put roasted potatoes and onion, beans and red pepper and toss with dressing. Add cilantro.