Black Bean and Sweet Potato Salad

This salad goes great over lime rice or riced cauliflower. It can be made more or less spicy.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 2  medium sweet potatoes
• 1  small red onion
• 1  large tomatoes
• 2  garlic cloves
• 2  avocados
• 1⁄2  a lime
• 1  teaspoon chili powder
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon cayenne
•  black pepper (to taste)
• 540  ml black beans, drained and rinsed
• 5  tablespoons olive oil, divided
• 1⁄4 teaspoon  celery salt

Directions

1. Heat oven to 450 degrees.
2. Peel and chop the sweet potatoes into cubes. Toss in two tablespoons olive oil, salt, pepper, and chili powder.
3. Bake on a silicone mat for 20-25 minutes until soft.
4. While potatoes bake, dice red onion, avocados, and tomato. Mince garlic. Add to a large mixing bowl.
5. About five minutes before removing the potatoes, add onions to the tray to gently warm and slightly soften.
6. Remove the potatoes and onion from the oven and let cool. Add potatoes and drained and rinsed black beans, celery salt, juice of half a lime, and remaining olive oil. Mix to combine.
7. Serve over rice or riced cauliflower.