Roasted Sweet Potato Black Bean Kale Salad Simply Scratch Place them onto a foil lined, rimmed baking sheet and drizzle with 2 tablespoon olive oil. then in a bowl, measure and add 2 teaspoons smoked paprika, 2 teaspoons turmeric, 1 1 2 teaspoons dried oregano, 1 teaspoon garlic powder and 1 2 teaspoons ground black pepper. whisk until combined. sprinkle over the sweet potatoes and toss until coated. Directions. position racks in upper and lower thirds of oven; preheat to 425°f. toss sweet potato with 1 tablespoon oil, chile powder and 1 8 teaspoon salt on a large rimmed baking sheet. toss shallots with 1 tablespoon oil and 1 8 teaspoon salt on another large rimmed baking sheet.
Roasted Sweet Potato Black Bean Kale Salad Simply Scratch Bake until fork tender and starting to get brown and crispy, 25 30 mins, flipping once. remove from the oven and set aside. make the dressing: add all dressing ingredients to small bowl and mix until combined. give it a taste and add more salt if desired. prepare the kale: wash your kale and remove the ribs. Drain the canned corn and black beans into a colander, give them a rinse with cool water, and transfer to a large mixing bowl or serving bowl. add the chopped red bell pepper, red onion, and green onions to the large bowl. transfer the roasted and cooled sweet potatoes to the mixing bowl as well. pour the salad dressing over the vegetables and. Instructions. preheat oven to 400 degrees. on a baking sheet lined with parchment paper, place sweet potato and toss in olive oil and season with a pinch of salt and pepper. mix well to combine. roast in the oven for 20 30 minutes (it'll depend on the size of the sweet potato diced). Preheat oven to 400 degrees f. and line a baking sheet with parchment paper or lightly oiled foil; combine sweet potato and onion in a large bowl.
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